Spring Shrimp & Spinach Salad with Orange Vinaigrette

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Prep time: 25 minutes
Yield: 2 entrees or 4 side salads


1/4 cup fresh orange juice (juice of 1 orange)
1 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
1-1/2 tsp. honey
1 Tbsp. olive oil

5 oz. warm cooked shrimp (about 1-1/4 cup)
4 cups fresh baby spinach, packed (about an 8 ounce bag)
4 Sargento Reduced Sodium Provolone Slices, each cut into 8 wedges
1/4 cup fresh orange segments
1/4 cup red onion, sliced thin
2 Tbsp. toasted pine nuts
1/4 tsp. freshly ground black pepper

1. Add juice, mustard, vinegar, and honey to medium bowl and whisk together. Drizzle in oil while whisking. Add shrimp to bowl to coat.
2. Add spinach, cheese, provolone, oranges, onion, nuts, and pepper to medium bowl. Pour in vinaigrette while reserving shrimp. Toss salad with tongs and divide into salad bowls. Place shrimp on top of salads and enjoy immediately.

Helpful Tips
26/30 ct-sized shrimp work well in this recipe.