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SHRIMP AND MELON SALAD

Serves : 2
INGREDIENTS
  • 4 ounces arugula from the salad bar
  • 3 tablespoons Cibo Naturals basil pesto
  • 8 ounces wild Mexican cooked shrimp with the tails off from our seafood department
  • 1 medium container kiss melon or cantaloupe melon balls about 66 pounds juice drained
  • 1/8 teaspoon black pepper
  • Toss arugula with pesto Add shrimp and lightly toss Add melon balls and pepper toss lightly Arrange on two salad plates and serve