Ingredients:

- 4 medium cloves garlic, pressed
- 1 lb medium cooked shrimp, best bought still frozen
- 1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth,
(cut entire bunch at the same time)
- 1 fresh cut tomato into 1/2 inch pieces
- 3 TBS chopped fresh parsley
- small head of romaine lettuce, chopped
- *optional 2 oz crumpled goat cheese
- salt and fresh cracked black pepper to taste
-
- *Dressing*
- 3 TBS fresh lemon juice
- 2 TBS extra virgin olive oil
- 1 TBS Dijon mustard
- 1 tsp honey
- salt and fresh cracked black pepper to taste

Directions:

1. Press garlic and let sit for at least 5 minutes to bring out its
hidden health benefits.
2. Make sure shrimp is completely thawed and patted dry with a paper
towel, or it will dilute the flavor of the salad.
3. Healthy Sauté asparagus for 5 minutes.
4. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper.
Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow
shrimp salad to marinate for at least 15 minutes.
5. Discard outer leaves of lettuce head, rinse, dry and chop. Serve
shrimp mixture on bed of lettuce and top with crumpled goat cheese if
desired.

3 green (unripe) bananas, peeled
2 med. carrots, shredded
1 sm. cucumber, sliced
1 avocado, cubed
Vinaigrette Dressing (recipe follows)
2 c. water
1 tsp. salt
1 med. tomato, chopped
1 stalk celery, sliced

Heat bananas, water and salt to boiling; reduce heat. Cover and
simmer until bananas are tender, about 5 minutes. Drain and cool.
Cut bananas crosswise into 1/2″ slices. Toss bananas and remaining
ingredients with Vinaigrette Dressing. 8 servings.

VINAIGRETTE DRESSING:

1/3 c. olive or vegetable oil
1 clove garlic, chopped
1/2 tsp. prepared dark mustard
2 tbsp. wine vinegar
1 tsp. salt
Dash of pepper

Mix all ingredients, chill.