Spinach and Pink Grapefruit Salad

This is an incredibly refreshing salad as we start to go into the Summer months. It's pretty easy and has a really unique flavor with the Asian-inspired dressing, paired with the sweet-tart of the grapefruit. The nice thing is that spinach wilts much more slowly than lettuce, so leftovers can be eaten even a few days after making this. My neighbors (aka guinea pigs for new recipes) swear they are addicted. BTW, I play with the proportions on the dressing so it tastes better to me (without adding oil), I think these proportions aren't quite perfect.

• 2 TB grapefruit juice
• 1 TB rice vinegar
• 2 tsp Asian dark sesame oil
• 2 tsp low sodium soy sauce
• 1 tsp sherry
• 1 TB sesame seeds (black or white are ok)
• 1/4 tsp pepper
• 1 bag baby spinach
• 1 pink grapefruit, pulled into sections, then sliced into smaller chunks
• 1 avocado, chopped into smaller bits
• 1/2 bag sliced mushrooms
• 1/4 red onion, chopped
• Other veggies as desired (I've done red peppers, matchstick carrots, scallions, etc.)

Mix grapefruit juice through sesame seeds together in a small pitcher. Taste to see if it needs some slight adjustments (I usually add a bit more vinegar and grapefruit juice, possibly some soy)

Mix veggies together in a bowl, toss with dressing.

Yield 4 servings, 4 points each (2 points each if you omit the avocado)

Shrimp, Corn & Tomato Saute

This one is super-simple and tastes great. Minimal chopping if you buy the pre-chopped onions. I've made this a few times lately, and it's really good eaten warm the night you make it and then cold the next day. Yum.

• 2 1/2 TB olive oil
• 1 lb peeled and deveined shrimp
• 2 garlic cloves, minced
• 1/2 c chopped onion (I used more)
• 1 1/2 c. canned corn (I used two full cans)
• 2 c cherry or grape tomatoes
• 1/2 c. chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp pepper
• Optional: To taste: Tony Chachere's creole seasoning

Heat two tablespoons oil in a nonstick skillet over medium high heat. Add the shrimp and cook until lightly golden, not too long (recipe says 2 min, maybe less). Transfer to a plate.

Add the remaining oil, the garlic and the onion to the skillet. Saute until the onion is soft. Stir in the corn and cook until warm. Add the cherry tomatoes and saute until the tomatoes turn slightly wrinkly on one side. Add the reserved shrimp and heat until warm and fully cooked.

Remove from heat and stir in the basil and spices.

Yield 4 servings, 6 points each.

Asian Turkey Burgers

This one is part of a larger recipe, which includes an Asian coleslaw I wasn't interested in and a bun I can't eat on the Core plan, so I don't know the exact points on it. However the burgers are good enough and easy enough to make me drop this in here anyway. I am now officially addicted. Mmmnn.

• 1 lb ground turkey
• 2 TB Hoisin sauce
• 1 scallion chopped (I put a bit more in here)
• 1 tsp ground ginger
• 2 TB soy sauce
• 1 tsp rice vinegar (optional)

Mix all ingredients together in a medium sized bowl with your hands. Separate into 4 patties and cook (either grill, broil, or pan fry).

Yields 4 servings, ~2-4 points each