Arugula and Shrimp Salad

Ingredients

• 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)

Preparation

1. 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.