Shrimp and Spinach Salads
This recipe is ready in just 15 minutes and it's a taste you'll be ready to try again.
Make This Recipe
Ingredients
- 1 pound peeled and deveined cooked medium shrimp
- 4 green onions, thinly sliced
- 3/4 cup tangy tomato bacon salad dressing
- 1 package (6 ounces) fresh baby spinach
- 1 cup shredded carrots
- Eggland’s Best Hard-Cooked Peeled Eggs, sliced
- 2 plum tomatoes, cut into wedges
Preparation
In a large skillet, cook shrimp and onions in salad dressing over medium heat for 5-6 minutes or until heated through.
Divide spinach among four plates.
Top with shrimp mixture, carrots, eggs and tomatoes.
Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 306 |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 253 mg |
| Sodium | 729 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Protein | 25 g |