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Arugula and Shrimp Salad

Arugula and Shrimp Salad

Sunset FEBRUARY 2002

  • Yield:

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

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.

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 9.8%
  • Protein: 18g
  • Fat: 2.7g
  • Saturated fat: 0.6g
  • Carbohydrate: 36g
  • Fiber: 2.5g
  • Sodium: 785mg
  • Cholesterol: 111mg
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Arugula and Shrimp Salad recipe

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