Vim & Vigor - Summer 2013 - North Mississippi - (Page 42)
Shrimp,
Arugula and
Strawberry
Salad
The rich flavor and satisfying crunch of
walnuts make them an appealing topping to salads. In addition, including
walnuts in your recipes may help reduce
fasting insulin levels.
INGREDIENTS
4 1/2 c. baby arugula, divided
2 c. sliced fresh strawberries
12 oz. large shrimp, cooked, peeled
1
/2 c. reduced-fat buttermilk
2 Tbsp. fresh chopped chives
1
/2 tsp. balsamic vinegar
1
/4 tsp. salt
1
/4 tsp. pepper
1
/4 c. coarsely chopped walnuts
DIRECTIONS
Combine 4 cups arugula, strawberries
and shrimp in large salad bowl. Combine
remaining 1/2 cup arugula, buttermilk,
chives, vinegar, salt and pepper in blender
container. Puree. Pour over salad; toss.
Sprinkle on walnuts.
Makes 4 (1 1/2 -cup) servings.
Nutritional information per serving: 152 calories; 0.7 g saturated fat; 4 g total fat; 19 g protein;
10.3 g carbohydrates; 151 mg cholesterol; 363 mg
sodium; 2.35 grams dietary fiber.
42
SU M M E R 2 013
Table of Contents for the Digital Edition of Vim & Vigor - Summer 2013 - North Mississippi
Vim & Vigor - Summer 2013 - North Mississippi
Contents
Opening Thoughts
Help for Your Heart
The Ultimate Backto- School Checklist
Join the Movement
Stroke Stories
5 Steps to Better Bone Health
Gut Instinct
Morgan Freeman
Prostate Playbook
The Main Ingredient
Looking Ahead
Virtual Health
A Place for Peace
Don’t Be So Vein
Reflux Relief
Catch the Spirit
Vim & Vigor - Summer 2013 - North Mississippi
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