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Shrimp and Spinach Salad
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Shrimp and Spinach Salad

25 Minutes
25 Min Prep
25 Min Cook
Shrimp and fresh spinach leaves are drizzled with a creamy orange-mustard sauce in this elegant entrée salad.
What You Need
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4 servings
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
1
Drain orange segments, reserving 2 Tbsp. of the liquid. Cover and refrigerate oranges until ready to use.
2
Mix sour cream, mustard and reserved 2 Tbsp. orange liquid. Cover and refrigerate until ready to serve.
3
Arrange spinach, shrimp, onion and oranges on 4 dinner plates; drizzle with dressing. Sprinkle evenly with almonds.
Kitchen Tips
Substitute
Prepare as directed, using half of a 16-oz. bag of fresh spinach leaves.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 245mg
82%
Sodium 330mg
14%
Total Carbohydrates 15g
5%
Dietary Fibers 4g
14%
Sugars 9g
18%
Protein 29g
58%
Vitamin A
150%
Vitamin C
70%
Calcium
20%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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