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Mixed Spinach Salad with Shrimp
Source: dLife

A light spinach salad, with mixed veggies, tossed in a lemon dressing, and topped with shrimp.

Prep Time: 10 minutes
Cook Time: 3 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 131.0
Total Carbs 10.2 g
Dietary Fiber 2.7 g
Sugars 4.6 g
Total Fat 6.8 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 689.9 mg
Protein 8.9 g
Sodium 219.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 tsp  extra virgin olive oil
2 tbsp  fresh lemon juice
1 tbsp  fresh chopped green onion
0 1/2 tsp  hot red pepper flakes
0 1/4 tsp  salt
0 1/4 tsp  white pepper
1 lb  large raw shrimp
4 cup  fresh chopped spinach
1 each  medium cucumber
1 each  Papaya, fresh, small, 4 1/2" x 2 3/4"
0 1/2 cup  fresh cherry tomatoes
8 oz  yellow bell pepper strips
1 tbsp  fresh basil
1 tbsp  fresh cilantro
1 each  cooking spray
  1. Lightly spray broiler pan with nonstick cooking spray. Preheat broiler.
  2. To make the dressing, whisk together the olive oil, lemon juice, green onions, red pepper, 1/8 teaspoon of salt, and white pepper in a small bowl; set aside.
  3. Place the shrimp, single layer, on the broiler pan and season with the remaining 1/8 teaspoon of salt. Broil until opaque, about 1 1/2 minutes per side. Remove from broiler, cover, and keep warm.
  4. Mix the remaining ingredients in a large bowl and add the dressing; stir to coat well. Evenly divide the salad among 4 individual plates and top each evenly with the shrimp. Serve at once.

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