Spinach Salad with Sizzled Shrimp, Oranges and Roasted Cashews

1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
Dash salt
Dash pepper
4 cups baby spinach
1 small Belgian endive, thinly sliced
1 orange, peeled, chopped (2/3 cup)
1/4 cup chopped fennel*
1/2 teaspoon olive oil
8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)
1/4 cup roasted salted cashews, coarsely chopped

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.

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.

2 servings

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

TIP *Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds, similar to dill.

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