Quinoa Shrimp Mango Pomegranate Spinach Salad with White Balsamic Vinaigrette is reminiscent of a favorite salad I had enjoyed eons ago while Colt and I had gone on an overnight stay.

Eating this salad is like a mental vacay perfect for beating the winter blues with it's light and bright flavors.

It's loaded with Quinoa, Spinach, Mixed Baby Greens, Mango, Pomegranate Seeds, Walnuts and Feta  making it high in protein and a perfect lunch or light dinner.

The White Balsamic Vinaigrette is slightly sweet but tangy and pairs perfectly with the sweet mangoes and shrimp.

Plus with the holidays finally over we are trying to concentrate on eating healthier because we always seem to gain a few extra pounds.

What more could you want in A Lighter New Year recipe for Sunday Supper?

We are loving this new salad and I'm sure it's going to make a regular appearance on our dinner table for the weeks to come while we try to shed those post holiday pounds. 

Recipe, Quinoa, Shrimp, Mango, Pomegranate, Spinach, Salad, White Balsamic, Vinaigrette, Dressing

Recipe

American, Healthy

Yield: 5 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Quinoa Shrimp Mango Pomegranate Spinach Salad with White Balsamic Vinaigrette

A light, healthy salad filled with Quinoa, Shrimp, Mango, Pomegranate, Spinach, Walnuts, Feta Cheese, and a Creamy White Balsamic Vinaigrette from Serena Bakes Simply From Scratch.

Rated 55 based on 3 reviews

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

• 1/3 cup White Balsamic Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 2 tablespoons Water
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper, Fresh Ground
• 1/2 teaspoon Honey
• 3/4 pound Shrimp, Peeled
• 6 ounces Baby Spinach
• 4 ounces Mixed Baby Salad Greens
• 2 whole Large Mangoes, Peeled and Diced
• 1 1/4 cup Pomegranate Seeds
• 1 cup Quinoa, Cooked (I used Red Quinoa)
• 1 cup Walnuts Or Nuts Of Choice, Roughly Chopped
• 1/3 cup Feta Cheese

instructions

1. To Make Creamy White Balsamic Vinaigrette: In blender combined white balsamic vinegar, olive oil, water, sea salt, black pepper, and honey. Blend until smooth and creamy about 45 seconds. Set aside.
2. In a large pan add 2 tablespoons of the creamy white balsamic vinaigrette heat until hot over medium-high heat. Add shrimp, cook until pink on both sides and cooked through. Set aside.
3. In a large bowl combined baby spinach, mixed baby greens, mangoes, pomegranate seeds, quinoa, walnuts, feta cheese and cooked shrimp. Drizzle with 1/4 cup Creamy White Balsamic Vinaigrette and toss until well combined.
   

calories
681

fat (grams)
41

carbs (grams)
62

protein (grams)
31

sugar (grams)
28

https://www.serenabakessimplyfromscratch.com/2015/01/quinoa-shrimp-mango-pomegranate-spinach.html

© 2015 Serena Bakes Simply From Scratch

Created using The Recipes Generator

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