1/2 cup sliced sweet potato (cut 1/8" thick and then quartered)
1 cup cooked quinoa
1/2 cup cooked shrimp
1/4 cup chopped pistachio, plus more for garnish
2/3 cup grapefruit sections
2 tablespoons minced purple onion
1 cup spinach (or arugula or a mix of both)
1/4 cup fresh grapefruit juice
1 teaspoon grapefruit zest
1/2 teaspoon salt
1 teaspoon honey
1 tablespoon almond oil (or canola oil)
Heat a small non-stick skillet over medium high heat. Place sliced potatoes into bottom and allow to cook without disturbing for about 2 minutes. Turn pieces over and cook another 2 minutes. There should be some light caramelizing on the slices. Remove form heat and set aside. In a mixing bowl, combine quinoa, shrimp, pistachios and purple onion. In another bowl, combine dressing ingredients and whisk well. Add potatoes to salad. Pour dressing over and toss to mix well. Place greens in serving dishes and top with salad. Garnish with cracked pepper and pistachios. Serves 2 as a main dish.
this recipe for another salad containing sectioned citrus fruit and this one for another quinoa salad.)
I like all of the food at Plates and Palates. They have a very nice way of doing things. My only complaint is that the salad dressings tend to be heavy on the sugar. But that is OK once in a while. Lovely paninis. Fun shopping for foodies like me. Who wants to go to lunch in Bountiful?