Serves 8 Side Salads or 4 Main Dish Salads Cook Time 5 minutes
12 oz fresh small, baby green beans
12 oz fresh bagged baby spinach
1 ½ Cups fresh basil, chopped
2 pints fresh cherry tomatoes
1 Cup Vidalia onion, sliced thin
1 lb shrimp, peeled, tails-off, cooked, and deveined (buy these frozen if you like)
- In a medium saucepan, fill it with water to half way up the pot and bring it to a boil over high heat. Once the water boils, toss in the green beans and remove the pan from the heat. Let the green beans sit in the hot water for 3-4 minutes.
- In the meantime, have an ice bath (iced water in a large bowl) ready. Carefully transfer the green beans into the ice bath to stop further cooking. Drain and dry with paper towels.
- Toss spinach, tomatoes, onion, basil, and green beans in a large bowl. Divide the salad among the plates and arrange the shrimp on top.
- Tomato-Basil dressing is recommended, but experiment with other MMC approved dressings as you like.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center