Shrimp & Spinach Salad with Vinaigrette

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

• Ready In: 10 mins
• Serves: 2

Ingredients

• 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.