It’s early January, and I’m sure most of you (like me) are trying to eat healthier. I know I am, and one of the best ways I do that is to eat salads more. This recipe is a modification of the ‘Biggest Loser’ salad made by White House chef Sam Kass. I threw some shrimp on top of it for protein, and used a low-fat sesame ginger dressing instead of making up my own simple honey lemon dressing as was in the original recipe. It was fantastic, though for anyone who doesn’t like raw red onions, you might want to leave them out. They’re pretty sharp in this recipe, even after cutting the amount of them in half. No matter what you do, though, it’s a tasty, healthy salad. Unless you drown in in ranch. Then it’s just tasty.
Start by washing the lettuce, tearing it into bite sized pieces, and (if you have one) running it through a salad spinner to dry it. Dice the onion and cucumbers into bite sized pieces, then slice the onion very thin. Wash and chop the basil into small pieces.
Add the shrimp, then either mix the dressing or use your own. This should make 4 lunch-sized salads.
Biggest Loser Shrimp Salad
- 1 head lettuce preferably Romaine
- 2 large in-season tomatoes
- 1 cucumber
- 1/4 red onion
- 1 bunch fresh basil
- 1 pound cooked shrimp peeled
- 1/3 cup olive oil for dressing
- 4 tablespoons fresh lemon juice for dressing
- 1 teaspoon honey for dressing
Wash and dry the lettuce. Tear it into bite sized pieces. Chop tomatoes and cucumber into bite sized pieces. Slice the onion thin. Wash and chop the basil into small pieces.
Mix together salad ingredients, top with cooked, peeled shrimp.
To make dressing, mix together dressing ingredients in a container with a tight-fitting lid and shake vigorously.