Spinach salad and shrimp

Fresh spinach leaves — 200 g
Cherry tomatoes — 150 g
Shrimp cooked peeled — 100 g
The extra virgin olive oil — 2 tablespoons
Lemon juice25 ml
Balsamic vinegar — 1 tablespoon
The grainy mustard — 1/2 tbsp

Half spoon mustard douse with balsamic vinegar and add a little olive oil.
Add the spinach leaves, stir, there also chop half the tomatoes and put the peeled shrimps.
Drizzle with lemon juice and serve.spinach-salad-and-shrimp

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