4 ounces spinach leaves
4 ounces baby lettuce leaves
1 cup sliced strawberries -- *reserve about ¼ cup
½ cup jicama slices *cut into matchstick pieces
1 pound boiled shrimp, jumbo – peeled and chilled
1 tablespoon balsamic vinegar
6 ounces plain yogurt -- *s/f vanilla, not plain
½ cup sliced red onion

Cut lettuce and spinach however you like and place on 4 plates.
Divide jicama, onion, shrimp and strawberries on top.
In a blender or food processor, blend reserved strawberries, yogurt
and balsamic vinegar.
Drizzle over the salads.
*IF you use plain yogurt, add ½tsp vanilla extract and 1 packet
sweetener to the dressing mix when you blend it.