 Spinach, Shrimp, Cantelope salad
12 Ounces cooked , peeled shrimp, cut into bite sized pieces
1 Cup 1/2 inch diced cantelope (about 1/3 cantelope)
4 Cups (6ounces) baby spinach leaves
1/4 cup of orange juice
1 tsp powdered sugar
1 1/2 tablespoon canola oil
1 tablespoon balsamic vinegar
1 small shallot, minced
1 tsp poppyseed
1/8 tsp salt
1/8 tsp pepper
1/8 tsp crushed red pepper flakes (optional)
1. Combine shrimp, cantelope and Spinach in a large salad bowl
2. Combine orange juice, powdered sugar, oil, vinegar, shallot, poppy seeds, salt, pepper, and crushed pepper flakes in a small bowl, stir well, pour over salad just before serving, toss gently, but well
Makes 4 - 1 1/2 cup servings
162 calories 19g protein 7g carb 1g fiber
__________________  | 
Linear Mode
