Shrimp & Spinach Salad with Vinaigrette

Aroostook's Note:

The colors in this simple salad are striking. A great light lunch.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 6 ounces baby spinach leaves
• 2 cups romaine lettuce leaves, torn into bite-sized pieces
• 6 ounces black olives, drained
• 1 cup chopped celery
• 1 sweet red pepper, cubed in ½ inch pieces
• 8 ounces cooked and frozen baby shrimp (rinsed and drained)

Dressing

• 1/3 cup fresh lemon juice
• salt and pepper
• 1 tablespoon Dijon mustard
• 1/2 cup olive oil
• 2 tablespoons snipped fresh chives

Directions:

1. Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
2. Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
3. Let stand an hour.
4. Mix salad ingredients together in a bowl.
5. Dress w/ vinaigrette.

Reviews

[Dolphin_07]

I thought that it was very tasty, but I had to take out the olives because they don't tickle my taste buds, other than that I think that this recipe is great. I would certainly recommend it.

[Rita~]

This is a easy, very light lunch. Crisp, Salty, Cruncy, Tangy, Refreshing and Satisfying! I did use large shrimp and placed four per serving. I made the dressing in the blender and added a clove of garlic! Thanks Aroostook for posting this salad!