Spinach Shrimp and Cantaloupe Salad

Spinach, Shrimp and Cantaloupe Salad

Spinach, Shrimp and Cantaloupe Salad

Net Carbs 6g


Makes 4 servings


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)


  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
Calories 162
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 166 mg
Carbohydrate 7 g
Fiber 1 g
Protein 19 g
Sodium 308 mg

Dietary Exchange

Fruit 1/2
Meat 2
Fat 1

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