- 2 pounds fresh spinach
- ½ pounds medium shrimp, poached, peeled, and deveined
- ½ cups fresh hearts of palm, julienned
- 1 medium sweet onion, julienne
- Citrus Vinaigrette
- Sections from 2 oranges
- 2/3 cup crumbled blue cheese
- Thoroughly wash spinach leaves. Tear leaves into bite-size pieces, and place in a large salad bowl.
- Add poached shrimp, hearts of palm, onion, and desired amount of dressing.
- Toss until ingredients are well coated. Sprinkle with orange sections and blue cheese crumbles.