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Yield: 2 servings
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 pound fresh Florida spinach
• 2 large Florida oranges, peeled and cut into segments
• 1/2 medium red Florida onion, sliced thin
• 1/2 pound cooked Florida shrimp, peeled and deveined
Mix oil, vinegar, salt and pepper.
On a large platter, make a bed of the spinach, then layer with orange segments, onion rings and shrimp.
Pour oil mixture over all.
Nutritional Value Per Serving
Calories 598, Calories From Fat 399, Total Fat 44g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrates 26g, Protein 26g, Omega 3 Fatty Acid 0.87g.
Florida Department of Agriculture and Consumer Services www.fl-seafood.com
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