Shrimp & Spinach Salad with Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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The colors in this simple salad are striking. A great light lunch. 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 1/2 inch pieces |
8 ounces cooked and frozen baby shrimp (rinsed and drained) |
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.
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