Spinach Shrimp and Cantaloupe Salad
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Spinach, Shrimp and Cantaloupe Salad
YIELD Makes 4 servings
See Cooking Videos
Net Carbs 6g
INGREDIENTS
| 3/4 | pound cooked peeled shrimp, cut into bite-size pieces |
| 4 | cups (about 6 ounces) baby spinach leaves |
| 1 | cup 1/2-inch-diced cantaloupe cubes (about 1/3 of medium cantaloupe) |
| 1/4 | cup orange juice |
| 1 | small shallot, minced |
| 1‑1/2 | tablespoons canola oil |
| 1 | tablespoon balsamic vinegar |
| 1 | teaspoon powdered sugar |
| 1 | teaspoon poppy seeds |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 1/8 | teaspoon red pepper flakes (optional) |
PREPARATION:
- Combine shrimp, spinach and cantaloupe in large salad bowl.
- Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/2 cups salad |
| Sodium | 308 mg |
| Protein | 19 g |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Cholesterol | 166 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories | 162 |
DIETARY EXCHANGE:
| Fat | 1 |
| Meat | 2 |
| Fruit | 1/2 |
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