Shrimp and Spinach Salad

• 1 can (11 oz.) mandarin oranges, undrained
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. GREY POUPON Savory Honey Mustard
• 1 bag (10 oz.) fresh spinach leaves
• 1 lb. large shrimp, cleaned, cooked Safeway 1 lb For $8.99 thru 02/09
• 1/2 cup thin red onion slices
• 1/4 cup PLANTERS Sliced Almonds

1. Drain orange segments, reserving 2 Tbsp.
2. of the liquid.
3. Cover and refrigerate oranges until ready to use.
4. Mix sour cream, mustard and reserved 2 Tbsp.
5. orange liquid.
6. Cover and refrigerate until ready to serve.
7. Arrange spinach, shrimp, onion and oranges on 4 dinner plates; drizzle with dressing.
8. Sprinkle evenly with almonds.

mandarin oranges, s, poupon, fresh spinach leaves, shrimp, thin red onion, almonds

Taken from www.kraftrecipes.com/recipes/shrimp-spinach-salad-56309.aspx (may not work)