Tossed Salad with Shrimp and Oranges

Sauteing shrimp is quicker than buying fast food and a healthful change of pace, particularly when heaped over fresh spinach leaves.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Tossed Salad with Shrimp and Oranges

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Directions

  1. Thaw shrimp, if frozen. Finely shred 1 teaspoon orange peel; set orange peel aside. Peel and section oranges over a bowl to catch juices; set orange sections aside. Measure juices and add additional orange juice to equal 1/3 cup; set orange juice aside.
  2. Rinse shrimp; pat dry with paper towels. Cook shrimp in boiling, salted water for 1 to 3 minutes or until shrimp turn opaque; drain. Rinse with cold water; drain again. Set shrimp aside.
  3. For dressing, in a small saucepan bring reserved orange juice and rosemary to boiling. Remove from heat; stir in reserved orange peel, vinegar, and salad oil.
  4. In a large bowl toss together spinach, onion rings, orange sections, and shrimp. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.
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Nutrition Facts (Tossed Salad with Shrimp and Oranges)

  • Per serving:
  • 174 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 131 mg chol. ,
  • 216 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 17 g pro.
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