Citrus Shrimp and Spinach Salad

“I usually use baby spinach in this recipe. Nice for a light lunch during the summertime.”
READY IN:
30mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

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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