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Orange Shrimp Spinach Salad

Orange Shrimp Spinach Salad

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Dorothy Rinaldi

Great for a light summer lunch!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

moaa
0
5/17/2013

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 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.