Citrus Shrimp and Spinach Salad

I usually use baby spinach in this recipe. Nice for a light lunch during the summertime.

• Ready In: 30 mins
• 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

1. In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
2. 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.
3. Season with salt and pepper to taste (I season as I layer).
4. Sprinkle with pecans.
5. Drizzle with honey mustard mixture.