Vim & Vigor - Summer 2013 - Parrish Medical Center - (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 - Parrish Medical Center

Vim & Vigor - Summer 2013 - Parrish Medical Center
Contents
Tasty Tips
Opening Thoughts
Community Calendar
What’s New?
Walk This Way
The Ultimate Back-to-School Checklist
Join the Movement
Stroke Stories
5 Steps to Better Bone Health
Gut Instinct
Morgan Freeman
Prostate Playbook
The Main Ingredient
Looking Ahead
Read Up
Pedal to the Mettle
Community Health
Foundation Focus
Ask the Expert

Vim & Vigor - Summer 2013 - Parrish Medical Center