CITRUS SHRIMP AND SPINACH SALAD
WITH ORANGE HONEY-DIJON DRESSING

FOR THE DRESSING:
1/3 cup Dijon mustard (such as Grey Poupon Country Style)
1/4 cup honey
1/4 cup fresh orange juice
1 tablespoon balsamic vinegar
FOR THE SALAD:
3 cups Romaine lettuce, leaves torn
3 cups fresh spinach, leaves torn
1 small red onion, thinly sliced
1 medium cucumber, thinly sliced
2 large oranges, peel, section, chop
1 pound small shrimp, peeled, deveined, cooked
1/3 cup Planters pecan pieces, toasted

For dressing, combine mustard, honey, orange juice, and vinegar; chill until serving time.

On large serving platter, layer lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.

TO SERVE:
Sprinkle with Planters pecans and drizzle with prepared salad dressing.

Servings: 6
Source: Nabisco Brand-Name Recipes; 1997