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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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.
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