Recipe By Dorothy Rinaldi
Published Sep 12th
Prep 15m Cook - Additional 45m Ready In 1h
Servings 6 servings Calories 226

Great for a light summer lunch!

Recipe Ingredients

  • 4 Valencia oranges - peeled, sectioned, and seeded
  • 1 (16 ounce) package frozen cooked shrimp, thawed
  • 1 (6 ounce) package baby spinach leaves
  • 1 (8 ounce) can large pitted black olives, drained
  • 3 tablespoons olive oil, or to taste
  • 1 tablespoon balsamic vinegar, or to taste
  • freshly ground black pepper to taste

Cooking Directions

  1. 1 Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.

Nutrition Facts

  • Calories 226
  • Carbohydrate 13.5 g
  • Cholesterol 147.6 mg
  • Fat 12 g
  • Fiber 3.9 g
  • Protein 17.8 g
  • Saturated Fat 1.7 g
  • Sodium 521.5 mg
  • Sugar 0.5 g


  1. Found this to be an interesting combo but didn't really care for the overall taste. Using cooked shrimp can be a convenience but if you are seeking for a fresh tasting salad put a little more effort and cook fresh shrimp. That way you won't be biting into a rubberish shrimp. I used spanish olives - Read more ...

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