Warm Spinach Salad with Grilled Shrimp, Almonds, and Dried Cranberries
1 package baby spinach (about 10 oz.),
Nonstick cooking spray,
¼ cup red onion, sliced,
1 clove garlic, minced,
8 oz. raw shrimp, peeled and deveined,
¼ cup dried cranberries,
3 tablespoons balsamic vinegar,
A pinch of salt,
Two pinches of pepper,
2 packets of Splenda,
¼ cup sliced almonds,
¼ cup feta cheese
Coat a medium saucepan with nonstick spray and place over medium-high heat. Cook onion in the pan for 2 to 3 minutes; add garlic and cook for an additional 15-30 seconds.
Toss in shrimp and cook for 2 to 3 minutes or until shrimp are bright pink. Add cranberries and vinegar, and deglaze the pan by lightly scraping up the brown bits from the bottom. Stir in salt, pepper, and sweetener.
Place the spinach in a large bowl; pour the mixture over the leaves and toss to coat. Add almonds and feta cheese and toss. Transfer to individual plates or bowl to serve.