Orange-Shrimp Salad with Ripe Olives in Vinaigrette Recipe

Orange-Shrimp Salad with Ripe Olives in Vinaigrette Recipe

  • 1 (6 ounce) can Lindsay┬« Ripe Pitted Olives, halved
  • 2 pounds shrimp, large, boiled, peeled, de-veined, chilled
  • 4 cups navel orange, peeled, quartered, sliced
  • 2 teaspoons grated orange zest
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 medium shallot, finely chopped
  • 1/2 cup oil
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon finely ground black pepper
  • 12 cups field greens, mixed
  • 1/2 cup scallion greens, minced
  1. Combine first four ingredients in large bowl. Mix well.
  2. In a separate bowl, combine vinegar, mustard and shallot. Whisk until blended. Slowly add both oils into bowl, whisking continually until mixture is well blended. Add salt and pepper.
  3. Pour dressing over shrimp mixture. Toss well. Adjust seasoning with salt and pepper. Arrange 1 1/2 cups field greens on each plate. Top with 1 cup of salad mixture and sprinkle with scallion greens.