Shrimp, Orange, and Olive Salad

Shrimp, Orange, and Olive Salad


  • prep
  • 8 servings

Ingredients You Need

  • 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


Cooking Directions

  1. In a large bowl, combine olives, shrimp, oranges and orange peel; mix well.

  2. In a small bowl, combine vinegar, mustard and shallot; whisk until blended.

  3. Slowly add both oils, whisking until mixture is well blended; whisk in salt and pepper.

  4. Pour over shrimp mixture; toss well.

  5. Arrange 1-1/2 cups greens on each serving plate.

  6. Top with 1 cup shrimp mixture; top with green onions.


Nutrition

  • Calories320
  • Fat18g
  • Protein25g
  • Cholesterol221mg
  • Total Carbs15g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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