Shrimp, orange and olive salad with sherry vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | 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 | pounds | Medium-size cooked shrimp; peeled, deveined |
| 1 | cup | Sliced green olives |
| 8 | cups | Mixed baby lettuces |
| 2 | Green onions; minced | |
Directions
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.
Serves 6.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.