{"id":274,"date":"2013-05-22T14:33:00","date_gmt":"2013-05-22T20:33:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/05\/22\/spinach-salad-with-sizzled-shrimp-oranges-and-roasted-cashews"},"modified":"2013-05-22T14:33:00","modified_gmt":"2013-05-22T20:33:00","slug":"spinach-salad-with-sizzled-shrimp-oranges-and-roasted-cashews","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=274","title":{"rendered":"Spinach Salad with Sizzled Shrimp, Oranges and Roasted Cashews"},"content":{"rendered":"<p><\/p>\n<div><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 1\/2 tablespoons balsamic vinegar<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 tablespoon honey<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">2 teaspoons Dijon mustard<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">Dash salt<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">Dash pepper<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">4 cups baby spinach<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 small Belgian endive, thinly sliced<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 orange, peeled, chopped (2\/3 cup)<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/4 cup chopped fennel*<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/2 teaspoon olive oil<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/4 cup roasted salted cashews, coarsely chopped<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 Whisk vinegar, honey, mustard, salt and pepper in small bowl until blended. Toss spinach, endive, orange and fennel in large bowl with enough dressing to lightly coat.<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">2 Heat oil in medium nonstick skillet over medium-high heat until hot. Cook shrimp 2 to 3 minutes or until shrimp turn pink, stirring frequently. Spoon over greens; top with cashews.<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">2 servings<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">PER SERVING: 290 calories, 10.5 g total fat (2 g saturated fat), 23 g protein, 28.5 g carbohydrate, 160 mg cholesterol, 625 mg sodium, 5 g fiber<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">TIP *Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds, similar to dill.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 tablespoons balsamic vinegar1 tablespoon honey2 teaspoons Dijon mustardDash saltDash pepper4 cups baby spinach1 small Belgian endive, thinly sliced1 orange, peeled, chopped (2\/3 cup)1\/4&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-274","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-4q","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=274"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/274\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}