Vegetable romaine and cucumber salad with balsamic vinaigrette
Protein shrimp
Fresh
400 g raw jumbo shrimp 21/25, frozen (Great Value, 400 g bag)
1 head romaine
½ English cucumber
½ bunch parsley
1 lemon
Pantry
200 g linguine or spaghetti
10 tbsp olive oil
4 tsp minced garlic
2 tbsp balsamic vinegar
1 tsp yellow mustard
1 tsp honey or sugar
chili flakes
salt, pepper
Steps
Each day, use half of each item.
Vinaigrette notes
The ratio is 2 parts oil to 1 part vinegar. For a sharper taste, use 1½ tbsp oil.
The mustard keeps the oil and the vinegar mixed. Without mustard, shake the jar again just before you use it.
If your balsamic is a thick glaze, use 2 tsp and leave out the honey or sugar.
You can make the vinaigrette for both days on day 2. Keep it in the closed jar in the fridge. The oil gets thick in the fridge, so let the jar stand on the counter for 10 minutes, then shake it.
Storage
Cook each meal fresh. Shrimp gets hard when you heat it again.
Wrap the cut lemon half and the rest of the romaine for day 4.
On day 4, if the romaine is limp, put the leaves in ice water for 10 minutes. Cut off any soft part of the cucumber.