Orange & Dill Shrimp Salad

Orange & Dill Shrimp Salad

Prep: 15 minutes
Bake: 6 minutes • Makes: 4 (1 1/2 cups salad, about 6 shrimp) servings

1 pound raw 21-26 count tail-off peeled and deveined Weis Quality Shrimp, thawed if necessary
1 garlic clove, minced
3 tablespoons Weis Quality Olive Oil, divided
2 tablespoons chopped fresh dill, divided
1 teaspoon fresh orange zest
3 tablespoons orange juice
1/2 (8-ounce) block dill havarti cheese, cut into small 1/4-inch cubes
1/2 small red onion, thinly sliced
6 cups packed Weis Quality Baby Spinach
3/4 cup drained and rinsed Weis Quality No Salt Added Garbanzo Beans
1/3 cup sliced almonds

1.Preheat oven to 375°. On rimmed baking pan, toss shrimp, garlic, 1 tablespoon each oil and dill, and orange zest; bake 6 minutes or until internal temperature reaches 145°.

2.In large bowl, whisk orange juice, and remaining 2 tablespoons oil and 1 tablespoon dill. Add cheese, onion, spinach, garbanzo beans and almonds; toss. Makes about 6 cups.

3.Serve salad topped with shrimp.

Approximate nutritional values per serving:
443 Calories, 26g Fat, (8g Saturated), 237mg Cholesterol, 674mg Sodium,
15g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 38g Protein