Recipe of the Week – Spinach and Shrimp Salad with Citrus Dressing

Submitted by Dave Hutchins
Yield: 4 servings


12 ounces large shrimp
8 cups baby spinach leaves (or flat-leaf spinach), stems removed, rinsed and dried
2 firm nectarines, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 teaspoon ground turmeric
2 teaspoons extra virgin olive oil
Sea Salt and freshly ground black pepper
1 teaspoon fresh oregano, minced


Place shrimp in a large saucepan filled with cold water. Bring to a boil over medium-high heat.
When shrimp have turned pink and curled, drain and peel them. Remove their veins. Halve each shrimp lengthwise and set aside.

Arrange a quarter of the spinach in a bed on each of 4 dinner plates (If using flat-leaf spinach, first tear it into bite-size pieces).

Arrange 4 nectarine slices on each bed of spinach.

Cut pepper halves into strips. Cut strips into thirds.

Arrange one-fourth on top of nectarine slices.

Arrange one-fourth of the shrimp over the peppers.

Separate onions into rings and arrange over shrimp.

For the dressing, whisk orange and lime juices in a small bowl with turmeric and oregano.

Whisk in oil.

Season to taste with salt and pepper.

Spoon 2 tablespoons dressing over each salad. Sprinkle oregano on top and serve.

Salad can be assembled and dressing made up to 4 hours ahead. Cover with plastic wrap and refrigerate. Dress and garnish just before serving.

Nutritional Information Per Serving:
Calories: 160; Protein: 16 g; Sodium: 184 mg; Carbohydrates: 17 g; Fat: 3 g (1g Sat.); Fiber: 4g;
Exchanges: 3 Vegetable, 1/2 Fruit, 2-1/2 Low-fat Meat

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