A salad that sizzles with flavor.

Serves 4

For vinaigrette dressing:
1/2 cup fresh lemon juice
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon virgin olive oil
2 tablespoons parsley, chopped
1 tablespoon oregano, chopped
1/2 teaspoon fennel seeds, crushed
2 tablespoons water
1 teaspoon salt
1/4 teaspoon red pepper, crushed

For the salad, combine:
8 cups baby-spinach leaves
2 tablespoons fresh basil, shredded
1 pound mediumshrimp, cooked and peeled
1/2 cup red onion, thinly sliced

Whisk vinaigrette ingredients together and refrigerate until chilled. Toss salad with vinaigrette and serve on chilled plates.

Nutritional Analysis Per Serving:
Calories: 205
Protein: 27 grams
Fat: 6 grams
Carbohydrates: 12 grams