Orange Shrimp Spinach Salad

1 Reviews

Prep: 15 min
Ready In: 1 hr

“Great for a light summer lunch!” - by Dorothy Rinaldi

Ingredients

4 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
3 tablespoons olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
freshly ground black pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.

Nutrition

Amount Per Serving (6 total)

Calories
226 cal
11%

Fat
12 g
18%

Carbs
13.5 g
4%

Based on a 2,000 calorie diet

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Reviews (1)

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For Here or To Go?

May. 17, 2013

"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 effor..." See moret 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."

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