Orange Shrimp Spinach Salad

Orange Shrimp Spinach Salad

1 Review 1 Pic
  • Prep

    15 m
  • Ready In

    1 h
Dorothy Rinaldi
Recipe by  Dorothy Rinaldi

“Great for a light summer lunch!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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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Review (1)

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moaa
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moaa

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Shrimp and White Bean Salad

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Spinach and Mandarin Orange Salad