Orange Shrimp Spinach Salad

By Dorothy Rinaldi

3.0 / 5

15min

0min

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4 Valencia oranges peeled, sectioned, and seeded
1 (16 ounce) package frozen cooked shrimp thawed
1 (6 ounce) package baby spinach leaves
1 (8 ounce) can large pitted black olives drained
3 tablespoons olive oil or to taste
1 tablespoon balsamic vinegar or to taste
freshly ground black pepper to taste