I saw blood oranges at the grocery store over the weekend.  They looked so pretty that I had to buy some.  Then I started getting a vision for a salad.  The vision started with a blood orange vinaigrette and it grew from there.  We both loved the salad and it is a definite do-over!  You could easily adapt with whatever toppings you like.

Spinach salad with roasted shrimp and blood orange vinaigrette

  • 1 blood orange, juiced
  • about 1 tsp white wine vinegar
  • 2 – 3 TB olive oil
  • 1 bag baby spinach
  • 2/3 lb shrimp, peeled and deveined
  • 1 avocado, chopped
  • 1 tsp chopped red onion (I had extra from last night’s chili)
  • 2 tsp slivered almonds
  • 2 tsp craisins
  • 2 TB crumbled goat cheese

Mix orange juice, vinegar and olive oil by shaking in a jar.  Toss shrimp with olive oil, salt and pepper and roast for 8 – 10 minutes at 425 (until pink).  Place spinach on plates and top with dressing.  Top with shrimp (I halved them after they were cooked), avocado, red onion, almonds, craisins and goat cheese (or your choice.)  Serve.  Delicious, beautiful and healthy!




About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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