Dinner: Shrimp, Orange and Olive Salad with Sherry Vinaigrette
Ingredients
1/4 cup plus 2 tablespoons olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
1 garlic clove, pressed
1 teaspoon sugar
1 teaspoon grated orange peel
2 oranges
1 pound medium-size cooked shrimp, peeled, deveined
1 cup sliced green olives
8 cups mixed baby lettuces
2 green onions, minced
Instructions
Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
Add lettuces and green onions to dressing mixture and toss well.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
