Cook spaghetti al dente in boiling water with a little olive oil. Drain

and rinse in colander with cold water.

Saute shrimp in a nonstick skillet with about 1-2 teaspoons olive oil and

Morton Nature's Seasons a few minutes until done. Drain on paper towels

and set aside to cool if cold salad is desired.

Assemble salad by spreading spinach leaves( baby spinach if available is

on 2 plates. Top with cold spaghetti. Slice cucumber slices in

half and place around the outside of the spaghetti. Place tomatoes and

red onion on top of spaghetti. Place shrimp on top of tomatoes. Sprinkle

feta cheese over shrimp.

Top with favorite dressing. We like Newman's Own Balsamic Vinaigrette.

Garnish with sliced black olives if desired. Serve with hot bread or

crackers.