Salad
½ pound asparagus, blanched
8 cups Romaine lettuce, chopped
1 red pepper, sliced
1 cup Portobello mushrooms, sliced
4 T. black olives
2 ounces almonds
1 pound shrimp, grilled
4 T. parmesan cheese, grated
Roasted Garlic and Balsamic Vinaigrette (see following recipe)

Use a pan in which you can lay the asparagus flat, such as a skillet. Bring about an inch of water (enough to cover asparagus) to a rapid boil. Add the washed and trimmed asparagus. Quickly bring to a second boil and cook, uncovered, 2 to 5 minutes. Remove from heat & submerge in ice water to stop the cooking process.

Place salad greens in four separate bowls for serving. Add each vegetable, arranging in groups. Add grilled shrimp skewer. Serve vinaigrette on the side.
Variation: Toss salad with vinaigrette (2 T. per serving).

Nutrition (1 serving salad with 2 T. dressing)
Calories: 392
Fat: 25 g.
Sat. Fat: 3.5 g.
Sodium: 372 mg
Carbohydrates: 15.5 g.
Fiber: 5.5 g.

Roasted Garlic and Balsamic Vinaigrette
1 cup olive oil 1 Tablespoons fresh minced basil
1/2 cup balsamic vinegar 1 Tablespoons fresh minced thyme
½ head roasted garlic 1 Tablespoon honey
1 Tablespoons fresh minced parsley Salt and pepper to taste
1 Tablespoons fresh minced oregano

Add all to blender except oil. Blend on medium and add oil in a slow steady stream until all is incorporated. Serve.

Nutrition (2 T. Vinaigrette)
Calories: 150
Fat: 15 g.
Sat. Fat: 2 g.
Sodium: 23 mg
Carbohydrates: 3 g.
Fiber: 0 g.