Shrimp & Spinach Salad With Vinaigrette - cooking recipe

Ingredients

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in 1/2 inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
Dressing
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Preparation

Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
Let stand an hour.
Mix salad ingredients together in a bowl.
Dress w/ vinaigrette.