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Refreshing Shrimp Salad
No cooking required for this sunny summer salad. Ruby red strawberries and brilliant navel oranges serve as the colorful focal point for this refreshing dish, ideal for lunch.
- 5 oz. spring mix salad greens
- 1 lb. cooked medium shrimp, peeled and deveined
- 1 large navel orange, peeled and sectioned
- 1 medium ripe avocado, peeled and sliced
- 1 cup(s) fresh strawberries, quartered
- 1/2 cup(s) thinly sliced red onion
- Olive Garden® Signature Italian Salad Dressing
- On each of four serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.