Shrimp, Orange and Olive Salad

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At a Glance:

Prep Time:
20 minutes


1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved
2 lbs. cooked large peeled and deveined shrimp
4 cups sliced quartered peeled navel oranges
2 teaspoons grated orange peel
1/4 cup red wine or sherry vinegar
1 teaspoon Dijon mustard
1 medium shallot, finely chopped
1/4 cup canola oil
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 cups mixed spring or field greens
1/2 cup minced green onions


In a large bowl, combine olives, shrimp, oranges and orange peel; mix well. In a small bowl, combine vinegar, mustard and shallot; whisk until blended. Slowly add both oils, whisking until mixture is well blended; whisk in salt and pepper. Pour over shrimp mixture; toss well. Arrange 1-1/2 cups greens on each serving plate. Top with 1 cup shrimp mixture; top with green onions.

Nutrients Per Serving:

Calories: 320
Calories from fat: 162
Total fat: 18g
Monounsaturated fat: 12g
Cholesterol: 221mg
Sodium: 601mg
Total Carbohydrates: 15g
Dietary fiber: 4g
Protein: 25g

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