A Whole Meal in Minutes

AUTUMN SOUP AND SALAD MENU Bowl of soup Shrimp and Spinach Salad With Goat Cheese French bread Raspberry sorbet Dashing for dinner? Here’s a quick recipe for a salad that is perfect for fall evenings.

Start by chopping up that long ingredient list into two brief sheets: a short staples grouping and a 10-item list to take to the grocery store. Save time by using a package of pre-washed spinach leaves, cooked baby shrimp and a box of garlic croutons. Speed over to the express line with the 10 items. On your way out, pick up some soup from the supermarket deli.

A warm mushroom-anchovy dressing and goat cheese add piquant flavors to the spinach salad entree. For a cool, light dessert, finish up with fruit sorbet.

Now sit back, relax and enjoy the greater part of the evening.

SHRIMP AND SPINACH SALAD WITH GOAT CHEESE

Staples

1 clove garlic

1/4 cup olive oil

2 tablespoons white wine or cider vinegar

Salt, pepper

Shopping List

1 large tomato

1 (10-ounce) package ready-to-use spinach salad greens

1 (4-ounce) package regular mushrooms or 6 fresh shiitake mushrooms

1 bunch fresh thyme

1 bunch chives

1 lemon

1 (2-ounce) can flat anchovies

1 1/2 cups garlic croutons

1/2 pound cooked baby shrimp

2 ounces goat cheese

1. Dice tomato and place in salad bowl. Remove any hard stems from spinach if necessary. Add spinach and baby shrimp to bowl. Toss mixture and chill.

2. Clean mushrooms. Slice 1/4-inch thick. Mince garlic. Chop 3 anchovies. Measure 1 teaspoon thyme leaves. Squeeze juice from lemon. Snip chives.

3. Heat olive oil in skillet over medium heat. Add mushrooms and garlic and saute until tender.

4. Stir in anchovies, vinegar, thyme leaves and lemon juice. Heat to simmer.

5. Pour over chilled greens and shrimp.

6. Toss with garlic croutons.

7. Season to taste with salt and pepper.

8. Divide salad onto serving plates. Sprinkle with chives and garnish with sliced goat cheese. If desired, drizzle cheese with olive oil.

Makes 2 large or 4 small servings.