Citrus Shrimp and Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I usually use baby spinach in this recipe. Nice for a light lunch during the summertime. Ingredients:
1/3 cup dijon mustard |
1/4 cup honey |
1/4 cup orange juice |
1 tablespoon balsamic vinegar |
3 cups torn lettuce leaves |
3 cups torn spinach leaves |
1 small red onion, thinly sliced |
1 medium cucumber, thinly sliced |
2 large oranges, peeled,sectioned,and chopped |
1 lb small shrimp, cooked,peeled,and deveined |
salt and pepper |
1/3 cup toasted pecan pieces |
Directions:
1. In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
2. Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
3. Season with salt and pepper to taste (I season as I layer).
4. Sprinkle with pecans.
5. Drizzle with honey mustard mixture.
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