Shrimp and Spinach Salad – CE
Crescent rolls
  • Clean Eating
  • low carb, seafood, skinny
Shrimp and Spinach Salad – CE
Crescent rolls
  • Clean Eating
  • low carb, seafood, skinny
Servings:

Ingredients

Prep
  • 11 oz can mandarin oranges
  • 12 C fresh spinach
  • 4 C salad greens
  • 1 pkg sliced fresh mushrooms
  • 1 1/2 lb large shrimp peeled
  • 1 T lime juice
  • 1 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 6 oz Poppy seed salad dressing
  • 1 avocado
  • 1 pkg crescent rolls or dinner rolls

Instructions

To Assemble
  1. Drain oranges and add with next 3 ingredients to large container with lid.
  2. Add shrimp and next 3 ingredients to a large zipper bag. Zip and shake to mix well.
To Cook
  1. Pour shrimp into a hot skillet and cook 3-5 minutes or until shrimp is opaque.
  2. Slice avocado and place on top of salad.
  3. Serve with poppy seed dressing and crescent rolls.

Ingredients

Prep
  • 11 oz can mandarin oranges
  • 12 C fresh spinach
  • 4 C salad greens
  • 1 pkg sliced fresh mushrooms
  • 1 1/2 lb large shrimp peeled
  • 1 T lime juice
  • 1 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 6 oz Poppy seed salad dressing
  • 1 avocado
  • 1 pkg crescent rolls or dinner rolls

Instructions

To Assemble
  1. Drain oranges and add with next 3 ingredients to large container with lid.
  2. Add shrimp and next 3 ingredients to a large zipper bag. Zip and shake to mix well.
To Cook
  1. Pour shrimp into a hot skillet and cook 3-5 minutes or until shrimp is opaque.
  2. Slice avocado and place on top of salad.
  3. Serve with poppy seed dressing and crescent rolls.

*Non-seafood eaters, use cooked cubed chicken. For non spinach eaters, use romaine lettuce.
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