Avocado Strawberry Spinach Salad with Poppyseed Dressing
AVOCADO-STRAWBERRY SALAD 6 c fresh baby spinach 1 pint strawberries, hulled, sliced 1 avocado, diced 4 oz crumbled gorgonzola cheese 1/4 c sliced almonds, toasted half small red onion, thinly sliced Poppyseed Dressing Ingredients: 1/2 c olive oil 3 T apple cider vinegar 2 T honey 1 T poppy seeds pinch ground dry mustard salt and pepper
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. (I only used a 1/2 stick of butter. It really depends how much shrimp you have. When I made this I had about 30-40 baby shrimp.
Cool off with these tasty Watermelon Ice Pops. You can even substitute mint ice cream for the lime sherbet! Watermelon Ice Pops: 5 cups seedless watermelon pulp 1/2 cup raw sugar 1/4 cup mini chocolate chips 1 pint lime sherbet, softened