Shrimp & citrus salad

Yield: 4 Servings

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
\N \N Shrimp
1 cup Sliced celery
3 ounces Fresh pea pods
2 eaches Medium oranges, peeled,
\N \N Sectioned and drained
⅓ cup Sliced red onion
\N \N Lettuce leaves



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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