Shrimp and tomato spinach salad | Heart and Stroke Foundation

Ingredients

• 4 oz (125 g) large raw shrimp, peeled and deveined
• 1/2 tsp (2 mL) Italian herb seasoning
• 1/4 tsp (1 mL) chili powder
• 1 small yellow or orange bell pepper, quartered
• 1 cup (250 mL) baby spinach
• 1 small tomato, sliced
• 1/4 cup (50 mL) corn kernels (optional)
• 1 tbsp (15 mL) aged balsamic vinegar
• 1 small clove garlic, minced
• Pinch fresh ground pepper