Shrimp- Spinach Salad with a Citrus Vinaigrette
Posted this before, but it's so good on a hot day and it's fast and easy to prepare.
Prep time - 15 minutes, Serves 10
2 pounds fresh spinach (washed and trimmed, we used baby spinach)
1 ½ pounds tiny bay shrimp
1 ½ cups hearts of palm, julienned
1 medium sweet onion, julienned
Citrus vinaigrette (to follow)
Sections from two oranges
¾ c. crumpled blue cheese
Place spinach and the next three ingredients into a large salad bowl and add the desired amount of dressing, tossing well to mix. Sprinkle with orange sections and blue cheese
Citrus Vinaigrette
Makes 1 ½ cups
¼ c. red wine vinegar
½ c. orange juice
1 t. Dijon mustard
2 T. Sugar
1T. chopped fresh basil
1 garlic clove, minced
Salt and pepper to taste
½ c. canola oil
Combine all the ingredients, except the oil. Whisk until the sugar in dissolved and mixture is thoroughly blended. Gradually whisk in the oil. Chill thoroughly before using.
Prep time - 15 minutes, Serves 10
2 pounds fresh spinach (washed and trimmed, we used baby spinach)
1 ½ pounds tiny bay shrimp
1 ½ cups hearts of palm, julienned
1 medium sweet onion, julienned
Citrus vinaigrette (to follow)
Sections from two oranges
¾ c. crumpled blue cheese
Place spinach and the next three ingredients into a large salad bowl and add the desired amount of dressing, tossing well to mix. Sprinkle with orange sections and blue cheese
Citrus Vinaigrette
Makes 1 ½ cups
¼ c. red wine vinegar
½ c. orange juice
1 t. Dijon mustard
2 T. Sugar
1T. chopped fresh basil
1 garlic clove, minced
Salt and pepper to taste
½ c. canola oil
Combine all the ingredients, except the oil. Whisk until the sugar in dissolved and mixture is thoroughly blended. Gradually whisk in the oil. Chill thoroughly before using.