Portofino Salad with Balsamic
Do you share my love/hate relationship with salad? Let's face it salad can get kind of tired. The same ingredients in and out over some lettuce with a little bit of dressing (or none at all) can become less than appealing. Is it any wonder people get sick of eating them?
And then again, salad... when can you eat so much for so little caloric cost?
Today I have a recipe that not only is SUPER low in calories and has virtually NO carbs, but it's full of fresh ingredients put together in a new way and topped with thick, rich and oh-so-yummy Balsamic Mosto Cotto.
Meet Portofino Salad. A blend of portobello mushrooms, crisp & peppery arugula and sweet succulent shrimp all tossed together to make an easy, Lean and Green Recipe you won't soon forget. This recipe could also be used if you're on a HCG diet in the Very Low Calorie phase. Simply eliminate the oil and put a lid on while cooking the mushrooms & shrimp.
24 ounces (1 1/2 pounds) raw shrimp, peeled, deveined and tails removed (ok to use frozen)
8 C mixed lettuce (arugula, mesclun, butter, etc.) into 1" pieces
2 C portobello mushroom pieces
Shred lettuce and divide equally among 4 plates / bowls.
Add oil to frying pan and heat over medium high heat.
Add the mushrooms and sauté for 3-4 minutes, until liquid just starts to release. (If using frozen shrimp, add them after 1 minute of sautéing the mushrooms. If not frozen, go to next step after 4 min.)
Add the shrimp and sprinkle the mixture with seasoning. Sauté for an additional 3-4 minutes until shrimp is completely cooked.
Set the shrimp aside to cool for a few minutes. (If you put super hot shrimp on top of the lettuce, it will cook the lettuce. Yuck.)
Divide the shrimp equally over the salad and drizzle with balsamic.
Recipe Notes & Optavia Counts
Serving size is 1/4 of recipe.
1 - Leanest
3 - Green
1 - Condiments
1 - Healthy Fat
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story