Orange Shrimp Spinach Salad1 Reviews
- Prep: 15 min
- Ready In: 1 hr
“Great for a light summer lunch!” - by Dorothy Rinaldi
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 226 cal
- 12 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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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