Spinach and Shrimp Bowl

Easy to make for a midweek dinner, and a crowd pleaser. The sweetness of the oranges is an interesting contrast to the spinach and fennel. Found in Diana Magazine.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 individual salads

Ingredients

• 12  ounces medium shrimp, cooked
• 3  cups  Baby Spinach, rinsed and patted dry
• 2  oranges, sectioned
• 1  large fennel bulb, trimmed and thinly sliced
• 1⁄2 cup red onion, thinly sliced
• 6  tablespoons extra virgin olive oil
• 2  tablespoons  orange juice
• 1  teaspoon Dijon mustard
• 1⁄4 cup  crumbled  goat cheese

Directions

1. In large bowl, combine shrimp, spinach, orange sections, fennel, and onion.
2. In small bowl, whisk oil, orange juice, and mustard. Add a pinch of salt and a couple of grind of black pepper.
3. Pour dressing over salad and toss just before serving. Sprinkle with goat cheese.