shrimp & citrus salad
| Measure | Ingredient |
|---|---|
| ¼ cup | Bottled lemon juice |
| 3 tablespoons | Orange juice |
| 3 tablespoons | Vegetable oil |
| 1 tablespoon | Dijon style mustard |
| 1 tablespoon | Honey |
| 1 teaspoon | Grated orange rind |
| ⅛ teaspoon | Celery seed |
| 1 pounds | Cooked, cleaned medium |
| Shrimp | |
| 1 cup | Sliced celery |
| 3 ounces | Fresh pea pods |
| 2 eaches | Medium oranges, peeled, |
| Sectioned and drained | |
| ⅓ cup | Sliced red onion |
| Lettuce leaves |
INGREDIENTS
PREPARATION
In a small jar or bowl, combine juices, oil, mustard, honey, rind and celery seed; mix well. In a medium bowl, combine remaining ingredients except lettuce. Pour one-half cup dressing over shrimp mixture. Cover and marinate in refrigerator one hour. Serve on lettuce with additional dressing. Refrigerate leftovers.
Source: Borden
: Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith
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