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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

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Shrimp and Orange Tossed Salad
DVO Recipe Center
Serves: 4


2 oranges
1/3 cup orange juice
12 ounces peeled, deveined shrimp
1 teaspoon snipped fresh rosemary (1/3 teaspoon dried rosemary)
2 tablespoons white wine vinegar
2 tablespoons salad oil
6 cups fresh spinach, torn
1 red onion, small, thinly sliced and separated into rings

Grate 1 teaspoon orange peel; set aside. Peel and section oranges over a bowl to catch any juice; set sections aside. Measure juice and add additional orange juice to equal 1/3 cup; set aside. Rinse shrimp and pat dry. Cook in boiling, salted water for 1-3 minutes or until shrimp turn opaque. Drain and rinse under cold water. Set aside. In a saucepan, bring reserved orange juice and rosemary to a boil. Remove from heat; stir in the grated orange peel, vinegar, and oil. In a large bowl, toss together the spinach, onions, oranges, and shrimp. Dress salad with orange dressing. Toss lightly to coat.


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