After a week of indulging in all-inclusive tacos, nachos, fajitas, empanadas, margaritas, pina coladas and hot chocolate desserts, I am struggling to fit into all my jeans. So for the next few weeks, a diet is in order. Whenever I make salads, I never have hard time coming up with ingredients. It is the dressing that is always the same. Olive oil and balsamic vinegar, olive oil, balsamic vinegar and dijion mustard, olive oil, lemon juice and red wine vinegar…it’s always pretty much the same condiments. When I saw this red pepper dressing recipe on Cake, Batter, and Bowl, I knew I wanted to try it. The color of the dressing is so bright and fun and the salad tastes delicious. While I didn’t have corn on a cob, I used the corn kernels from a can. I also added a little bit of blue cheese salad.Yum
Ingredients: 2 cups cooked shrimp, 1 red pepper, 2 shallots, 2 garlic cloves, 2 tablespoons tomato paste, 2 tablespoons red wine vinegar, 10 oz baby spinach, 1 small can of corn, 2 cups cherry tomatoes, 1/2 cup blue cheese, 6 tablespoons olive oil, salt, red pepper flakes, italian seasoning and pepper to season
Begin by cooking the shrimps. I threw mine onto a skillet with one tablespoon of olive oil and sprinkled the shrimps with red pepper flakes, salt and italian seasoning. Cook for 5-7 minutes.
Saute the red pepper and shallots in 1 tablespoon of olive oil in a skillet on medium heat. Cook for 5-7 minutes or until the vegetables soften. Mince the garlic into the skillet and cook for another minute.
Blend into a smooth puree dressing. Add spinach to a bowl. Add cherry tomatoes and drained corn.