“Easy to make for a midweek dinner, and a crowd pleaser. The sweetness of the oranges is an interesting contrast to the spinach and fennel. Found in Diana Magazine.”
READY IN:
20mins
SERVES:
4
YIELD:
4 individual salads
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, combine shrimp, spinach, orange sections, fennel, and onion.
  2. In small bowl, whisk oil, orange juice, and mustard. Add a pinch of salt and a couple of grind of black pepper.
  3. Pour dressing over salad and toss just before serving. Sprinkle with goat cheese.

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