Grilled Calamari Shrimp and Arugula Salad

With just forty-nine days till Maui, I’ve been working really hard in the gym and doing my best to eat healthy.

I’ve been using a calorie counting phone application and going to the local high school to run the track and the stadium stairs.

We have even been biking instead of driving everywhere possible.

And I’m seeing really positive results.

But how am I supposed to stay on the wagon with burgers around that look like this!?

Honestly, every diet deserves cheat days and you will never meet your goals by depriving you.

Although, after eating that bad boy I feel like I need something light, healthy and non-artery clogging.

You will need…

8 ounces arugula

½ cup cherry tomatoes, halved

¼ cup shaved Parmesan cheese

½ cup olive oil

¼ cup white wine vinegar

Juice of ½ lemon

1 tablespoon Dijon mustard

½ crusty baguette sliced into ¼ inch thick slices

3 cups cool balsamic grilled shrimp and calamari

Salt and pepper to taste

Start by heating your grill to a medium heat.

While the grill is heating, combine the olive oil, vinegar, lemon juice, mustard and salt and pepper in a small bowl or mason jar. Combine or shake well until it is completely combined.

Toss the arugula and tomatoes with the vinaigrette and place it on a platter.

Top the arugula and tomatoes with the Parmesan and the seafood.

Place the bread on the grill and grill it for about 10 seconds aside. 

Just until it has good toasty grill makes.

Toss the salad and serve with warm crusty bread.

Love and Beer Floats

Angela

Grilled Calamari Shrimp and Arugula Salad

8 ounces arugula

½ cup cherry tomatoes, halved

¼ cup shaved Parmesan cheese

½ cup olive oil

¼ cup white wine vinegar

Juice of ½ lemon

1 tablespoon Dijon mustard

½ crusty baguette sliced into ¼ inch thick slices

3 cups cool balsamic grilled shrimp and calamari

Salt and pepper to taste

Start by heating your grill to a medium heat.

While the grill is heating, combine the olive oil, vinegar, lemon juice, mustard and salt and pepper in a small bowl or mason jar. Combine or shake well until it is completely combined.

Toss the arugula and tomatoes with the vinaigrette and place it on a platter.

Top the arugula and tomatoes with the Parmesan and the seafood.

Place the bread on the grill and grill it for about 10 seconds aside. Just until it has good toasty grill makes.

Toss the salad and serve with warm crusty bread.