Shrinking Stella

I planted tomatoes this year, I finally had a batch that was ripe that I was home to use so I had to think of some new way to use them. I have been in a mood for shrimp so this what I made.. I took some coaxing but I even got my daughter to eat it.

Shrimp and Spinach salad

• 3 cups of washed baby spinach
• 1 can garbanzo beans, drained and rinsed
• 1 cup of grape tomatoes, cut in half
• ¼ cup of green olives diced
• ¼ cup of red onion, minced
• 1  jar of marinated mushrooms, cut in half
• 2 cups of cooked shrimp, cut into bite size pieces
• 1 ¼ cup of low carb pasta (dry measure before cooking)

Dressing

• ½ cup balsamic vinegar
• 3 tablespoons olive oil
• Salt & fresh ground black pepper to taste
• ¼ teaspoon fresh garlic

Combine all the vegetables in a large bowl, while the pasta is cooking. I cooked my shrimp in with the pasta by adding it to the end of cooking of the pasta. Drain pasta and shrimp add over vegetables ~ this will wilt the spinach slightly (I desired this if you do not let the pasta and shrimp cool) Make the dressing in small bowl by adding the olive oil to the vinegar and garlic while whisking. Pour dressing over the salad, stir to combine.