Great for a light summer lunch!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

226 calories; protein 17.8g 36% DV; carbohydrates 13.5g 4% DV; fat 12g 18% DV; cholesterol 147.6mg 49% DV; sodium 521.5mg 21% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/17/2013
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. Read More