Greek-Style Shrimp Salad On A Bed Of Baby Spinach

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Nutrition per serving    (USDA % daily values)
CAL
298
FAT
67%
CHOL
80%
SOD
69%

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Ingredients for 4 servings

1 pound raw shrimp (26 to 30 count), peeled

1/2 cup pitted and coarsely chopped Kalamata or other black olives

4 teaspoons red wine vinegar

1/2 cup crumbled feta cheese

2 medium tomatoes, cut into medium dice

1 (10 ounce) package factory-washed baby spinach leaves

1 teaspoon dried oregano

1/4 cup olive oil

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