Blood Orange Salad with Shrimp and Baby Spinach
For an elegant supper or luncheon salad, this is a crowd pleaser. The deep red flesh of the blood oranges contrasted with the saturated green of spinach and the bright pink shrimp makes for a dramatic presentation!
INGREDIENTS | SERVES 4
6 cups baby spinach
2 blood oranges
1¼ pounds shrimp, cleaned, cooked, and chilled
2 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
¼ teaspoon dry mustard
¼ cup stemmed, loosely packed parsley
Place the spinach on individual serving plates.
Peel the oranges. Slice them crossways, about ¼-inch thick, picking out any seeds. Arrange on top of the spinach. Arrange the shrimp around the oranges.
Place the rest of the ingredients in the blender and puree until the dressing is a bright green. Pour over the salads. Serve chilled.
PER SERVING
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Protein:
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Carbohydrate:
Fresh Spinach — Not Lettuce
When you can, substitute fresh baby spinach for less nutritious iceberg lettuce. White or pale green lettuce can be used as accents but have less nutritional substance than such greens as spinach, escarole, and watercress.
