SPINACH & SHRIMP SALAD
1 package fresh leaf spinach (equivalent of 1 head lettuce)
2 cups whole shrimp; cooked, peeled, & cut to bite size chunks
1 cup fresh mushrooms sliced
1/2 medium red onion; thinly sliced
1 cup cherry or grape tomatoes; halved
1 small bunch alfalfa sprouts (optional)
1 egg; hard boiled
1 bottle Italian dressing (* Viva Italian by Seven Seas)
* freshly ground pepper to taste
In small bowl combine tomatoes and onion with 1/4 cup dressing and marinate in refrigerator for a few hours or overnight.
Also marinate shrimp pieces in a separate bowl with 1/4 cup dressing for same length of time. Thoroughly wash spinach and pat dry.
Just before ready to serve tear leaves into serving size pieces and lightly toss with 1/8 cup of dressing to barely coat.
For best presentation arrange spinach on shallow serving platter.
Drain marinated vegetables and shrimp then combine
with mushrooms and toss together with a few teaspoons of fresh dressing.
Evenly distribute the mixture over spinach and sprinkle with crumbled egg, sprouts, and freshly ground pepper to taste.