Submitted to Elev8, courtesy from the kitchen of Kai Chase.
Celebrity Chef Kai Chase shares her healthy, kick off the summertime, recipe for a easy and simple
Cook Time: 1-30 min
For the salad:
2 pounds organic baby spinach leaves
1 basket strawberries, quartered
2 Granny Smith Apples, sliced
Shrimp (U-15 or 16-20), grilled and butterflied
1/3 cup pecans, toasted
1/4 cup Gorgonzola crumbles
For the vinaigrette:
1/3 cup raspberry wine vinegar or red wine vinegar
1/2 cup grapeseed oil
1 teaspoon Dijon mustard
1 small basket raspberries
1 tablespoon agave nectar
Add the raspberries, agave, mustard and vinegar into a small food processor. Stream the oil into the machine while the machine is running.
Run the machine until the raspberries are blended into the vinaigrette.
Grill the butterflied shrimp and place on and around the salad.
Toss the ingredients together and drizzle the vinaigrette across the salad.
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