~Yummy salad

I made this lovely spinach, edamame, shrimp salad just now with balsamic vinaigrette and then proceeded to put my "fancy" salad in a used coolwhip bowl! So classy eh? I had just rinsed the bowl out to recycle and it was the closest thing to me LOL I just can't bring myself to take a pic of my lovely salad in it's equally lovely bowl :-) anywho, here's a really simple basic recipe for the vinaigrette (below). I sauteed some shrimp in olive oil, threw some spinach in my bowl and grabbed some edamame out of the freezer and threw it in the pan when the shrimp was done (which helped defrost them + cool the shrimp off quicker) then ta-da! it's lunch. Easy breezy! I also had a spinach/mango/strawberry smoothie - no, I take that back - I had 2! Cody's not here and he usually halves it with me. So I HAD to drink it all heehee. And now I'm full as all get out!!! (whatever that is!)

Roast Garlic Balsamic Vinaigrette
1/2 head garlic
1/2 t. honey mustard
1/2 t. honey
1/4 cup balsamic vinegar
2 T. olive oil
salt and pepper
2 T. water
Heat oven to 400. Slice 1" off top of garlic. Exposing cloves, wrap i foil and roast until soft and fragrant- 40-45 minutes. Cool slightly. Squeeze cloves into a mini chipper or processor. Add remaining ingredients and 2 T warm water blend until smooth. Refrigerate up to 7 days.

I have to admit tho, I was in a big honking hurry today, because it was already 1:30 and I was starrrving, so I just grabbed some minced garlic out of the fridge to make the vinaigrette :-) It's not considered cheating if you're starving to death. Didn't you know that?