Spinach Salad with Oranges and Shrimp
Nutrition
Calories: 493 kcalCarbohydrates: 25 gProtein: 51 gFat: 30 gSaturated Fat: 16 gCholesterol: 479 mgSodium: 1240 mgFiber: 6 gSugar: 15 gVitamin A: 168.975 IUCalcium: 416 mgIron: 11 mg
Ingredients
- 1½ each Fresh California navel oranges no membranes
- 3 slices bacon
- 4 cup Fresh baby spinach
- ½ each Fresh red onion thinly sliced
- 8 oz Cooked shrimp
- 3 oz Blue cheese crumbled
- 2 each Large eggs hard boiled
Instructions
- 1. Cut, peel white pith from oranges with small paring knife. Cut orange sections free from membranes. Set aside.
- 2. Cook bacon in a skillet over medium heat, stirring occasionally until golden and crisp. Transfer with a slotted spoon to paper towels to drain.
- 3. In large bowl, combine spinach, orange sections, red onion, shrimp, cabbage and blue cheese, toss well. Divide evenly among 4 serving plates. Top each salad with one egg.
- 4. Serve with blue cheese salad dressing. (Dressing not included in nutritional analysis.)
- Source: Hannaford fresh Magazine, Holiday 2005