Arugula and Shrimp Salad



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1/2 teaspoon finely grated orange peel
2 tablespoons fresh orange juice
2 tablespoons seasoned rice vinegar
4 ounces (4 cups) rinsed and crisped arugula or baby spinach leaves
4 ounces shelled cooked tiny shrimp
Salt and pepper
2 crusty French rolls (2 oz. each)


In a large bowl, mix orange peel, orange juice, and vinegar. Add arugula and shrimp; mix and add salt and pepper to taste. Divide between two salad plates and set a roll alongside.

Created date

June 2004

Nutritional Information

Calories 245
Caloriesfromfat 9.8 %
Protein 18 g
Fat 2.7 g
Satfat 0.6 g
Carbohydrate 36 g
Fiber 2.5 g
Sodium 785 mg
Cholesterol 111 mg