Recipe by Dorothy Rinaldi
"Great for a light summer lunch!"
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Valencia oranges - peeled, sectioned, and seeded
1 (16 ounce) package
frozen cooked shrimp, thawed
1 (6 ounce) package
baby spinach leaves
1 (8 ounce) can
large pitted black olives, drained
olive oil, or to taste
balsamic vinegar, or to taste
freshly ground black pepper to taste
Found this to be an interesting combo but didn't really care for the overall taste. Using cooked shrimp can be a convenience, but if you are seeking for a fresh tasting salad, put a little more effort and cook fresh shrimp. That way, you won't be biting into a rubberish shrimp. I used spanish olives because I didn't want to open up a can of black olives, however, I wouldn't add it next time. I also whisked in minced red onions with the vinegar/oil dressing for a little boost on flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Shrimp Spinach Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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