Oh! I have to share a salad I messed around with yesterday. It was fabulous.
Asian Spinach Salad with Shrimp:
Bosc Pear, thinly sliced
Orange Bell Pepper, diced
Drunken Goat Cheese, grated (or something salty and slightly creamy, like feta or goat cheese)
Tortilla salad crisps (just adds texture, but not necessary)
- raw shrimp, tossed in lime juice, kosher salt, fresh ground black pepper and dried orange zest (skip precooked shrimp if you can. they end up much more tender, and cooking them was not nearly as tricky as I thought it would be.)
- saute med. heat in a touch of olive oil, just until pink and opaque.
- cool to room temp. Then dice if you want more even distribution, or butterfly before cooking if you want centerpiece.
I cheat, I buy store brought stuff, because who has time to make dressing after work?
Basically, a 1 to 2 mixture of Thai Peanut Sauce (something spicy to balance your sweet) and Mandarin Orange and Sesame dressing, respectively.
It was so good, I almost forgot about the steak I made.
And I don't forget about steak.