Ingredients

The following ingredients have 5 Servings
  • 1/3 cup White Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons Water
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper, Fresh Ground
  • 1/2 teaspoon Honey
  • 3/4 pound Shrimp, Peeled (Optional)
  • 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

Instruction

  • 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.
  • 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.
  • 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.