Orange Shrimp Spinach Salad

Description

Great for a light summer lunch!

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

Prep Time: 15 mins

Total Time: 1 hr

Servings: 6

Leave a Comment