Summer Salad

• 2 -3 cups Baby Spinach
• 1 cup chickpeas
• 14 cup chopped walnuts
• 15 ounces asparagus
• 1 lb medium shrimp
• 12 cup grapefruit section
• 12 cup sliced strawberry
• 2 tablespoons olive oil
• salt
• pepper
• lime juice

1. cut the bottoms of the asparagus off and mix them with 1 tablespoon of oil, salt and pepper to taste.
2. arrange asparagus flat in a roasting dish, bake at 375 for 15 minutes or so depending on how thick they are.
3. remove from oven, let cool, cut them into 1 inchish pieces.
4. remove tails from shrimp and devain.
5. heat 1 tablespoon of oil in a skillet and cook shrimp till opaque
6. squeeze some lime juice and season with salt and pepper (or cayenne pepper!)
7. while cooking.
8. combine shrimp, asparagus and remaining ingredients and toss with your favorite dressing (i used pomegranate vinigrette and it rocked!
9. ).
10. enjoy.

spinach, chickpeas, walnuts, asparagus, shrimp, section, strawberry, olive oil, salt, pepper, lime juice

Taken from www.food.com/recipe/summer-salad-430930 (may not work)