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Spinach Shrimp and Cantaloupe Salad


Spinach, Shrimp and Cantaloupe Salad

Spinach, Shrimp and Cantaloupe Salad

Net Carbs 6g

Yield

Makes 4 servings

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

  1. Combine shrimp, spinach and cantaloupe in large salad bowl.
  2. 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.

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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