Shrimp and fresh spinach leaves are drizzled with a creamy orange-mustard sauce in this elegant entrée salad.
What You Need
Original recipe yields 4 servings
1 can (11 oz.) mandarin oranges, undrained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. GREY POUPON Savory Honey Mustard
1 bag (10 oz.) fresh spinach leaves
1 lb. large shrimp, cleaned, cooked
1/2 cup thin red onion slices
1/4 cup PLANTERS Sliced Almonds
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Let's Make It
Drain orange segments, reserving 2 Tbsp. of the liquid. Cover and refrigerate oranges until ready to use.
Mix sour cream, mustard and reserved 2 Tbsp. orange liquid. Cover and refrigerate until ready to serve.
Arrange spinach, shrimp, onion and oranges on 4 dinner plates; drizzle with dressing. Sprinkle evenly with almonds.
Prepare as directed, using half of a 16-oz. bag of fresh spinach leaves.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.