Ingredients
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