Citrus Shrimp and Spinach Salad
"I usually use baby spinach in this recipe. Nice for a light lunch during the summertime."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
5
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
- In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
- 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.
- Season with salt and pepper to taste (I season as I layer).
- Sprinkle with pecans.
- Drizzle with honey mustard mixture.
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Reviews
-
I've made this salad about four times. I really like it and my husband always raves about it. You must toast the pecans, and I highly recommend sticking with the pecans. They are an element that really makes this salad shine. The fat free dressing is great with it. Highly recommended. -
Excellent. I sautéed a pound of decent sized raw shrimp (25-30/lb)in one T EVO and one T butter and garlic and crushed red pepper to taste for about 3 or 4 minutes then sliced each in half and topped the salad with the shrimp pieces. Then the honey mustard dressing. Left off the pecans - forgot them - was still delicious. Will definitely make again, this time with the pecans. The flavors of the orange, the slightly sweet/tart tast of the dressing and the shrimp all melded togethr beautifully. Thanks for the recipe. -
Easy. Very tasty. Enjoyed the dressing. -
This recipe was quick, flavorful, and low cal. Just what I was looking for. Hubby and I both loved it. Will make again.
Tweaks
-
As a dinner main course salad for adults, I add a few more shrimp to each plate and more orange segments. Large shrimp are just fine. I saute them until pink in a touch of olive oil and a squirt of lemon juice and top my salads with them while still hot. I use spring greens, which usually already contain some baby spinach in it.
