Orange Shrimp Spinach Salad

Great for a light summer lunch!

INGRIDIENT

4 Valencia oranges - peeled, sectioned, and seeded

1 (16 ounce) package frozen cooked shrimp, thawed

1 (6 ounce) package baby spinach leaves

1 (8 ounce) can large pitted black olives, drained

3 tablespoons olive oil, or to taste

1 tablespoon balsamic vinegar, or to taste

freshly ground black pepper to taste

DIRECTION

Step: 1

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.

NUTRITION FACT

Per Serving: 226 calories; protein 17.8g; carbohydrates 13.5g; fat 12g; cholesterol 147.6mg; sodium 521.5mg.

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