I can’t express how satisfied I feel after eating a massive bowl of lettuce, assorted veggies and a handful of protein. Today I made shrimp salad again but instead of drizzling the salad with oil and balsamic vinegar I made a dressing with mayo, Dijon mustard, lemon juice and fresh ground pepper. I found that this dressing complimented the shrimp a lot better than the vinaigrette I made before.
In this lovely salad we have:
7 peeled shrimp, cooked in a bit of butter
Cucumber
Yellow bell pepper
Tomato
Onion
Celery
Olives
Romaine lettuce, about 3 or 4 large leaves
For dressing:
1 1/2 tsp mayo
1 tsp Dijon mustard
Squeeze of lemon juice
Fresh ground pepper.
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