Delicious Spinach, Shrimp & Cantaloupe Salad Recipe | Easy & Healthy

INGREDIENTS

3/4 pound cooked peeled shrimp, cut into bite-size pieces 4 cups (about 6 ounces) baby spinach leaves 1 cup 1/2-inch-diced cantaloupe cubes (about 1/3 of medium cantaloupe) 1/4 cup orange juice 1 small shallot, minced 1‑1/2 tablespoons canola oil 1 tablespoon balsamic vinegar 1 teaspoon powdered sugar 1 teaspoon poppy seeds 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon red pepper flakes (optional)

PREPARATION:

1. Combine shrimp, spinach and cantaloupe in large salad bowl.
2. Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups salad Sodium 308 mg Protein 19 g Fiber 1 g Carbohydrate 7 g Cholesterol 166 mg Saturated Fat 1 g Total Fat 7 g Calories 162 DIETARY EXCHANGE: Fat 1 Meat 2 Fruit 1/2