Arugula and Shrimp Salad

Ingredients

  • 1/2 teaspoon finely grated orange peel
  • 2 tablespoons fresh orange juice
  • 2 tablespoons seasoned rice vinegar
  • 4 ounces (4 cups) rinsed and crisped arugula or baby spinach leaves
  • 4 ounces shelled cooked tiny shrimp
  • Salt and pepper
  • 2 crusty French rolls (2 oz. each)

Description

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