Salads can get boring when eaten daily.  This salad combines roasted vegetables with tasty shrimp to wake up your taste buds. The addition of shrimp makes this salad filing enough to be a full meal or you can just eat a little and enjoy this as a side dish.

Ingredients:

Salad-

1 cup cherry tomatoes halved

1 cup carrots shredded

1 cup yellow bell pepper diced

1 cup asparagus diced

1 cup red onion diced

1 pound shrimp peeled and deveined

1 tablespoon extra virgin olive oil

1 teaspoon chili powder

1 teaspoon oregano

Dash of salt and pepper

Zest and juice from 1 lime

Spinach, kale, lettuce, etc…

Chili Lime vinaigrette-

3 tablespoons lime juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

½ teaspoon chili powder

Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper or aluminum foil.  Spray with olive oil spray.
3. Spread vegetables out on the baking sheet.  Drizzle with olive oil and sprinkle with chili powder, oregano, salt, pepper, lime juice, and lime zest.
4. Bake for 10 minutes.
5. Add shrimp on top of the vegetables.  Drizzle with olive oil and a squirt of lime juice.  Sprinkle with chili powder and oregano. Bake 5-6 minutes.
6. Chili Lime Vinaigrette- Mix lime juice, olive oil, honey, chili powder, salt, and pepper in a small bowl. 
7. Add spinach and roasted vegetables and shrimp to a large bowl. 
8. Drizzle with vinaigrette.  Mix to distribute dressing.
9. Enjoy now or refrigerate and savor later.
10. Note: I served this over sauteed beet leaves for one salad and over spinach for all of the leftovers.