Source: Lindsay®

Red wine vinegar and oil dressing flavored with mustard and shallots make a wonderful topping to this fresh salad.

Servings

0.5 cup chopped scallions
2 lb cooked shrimp , peeled and deveined
4 large oranges , peeled and quartered (about 4 cups)
2 tsp grated orange peel
1 medium shallots , chopped
0.25 cup canola oil
0.25 cup olive oil
0.5 tsp salt
0.12 tsp black pepper
12 cup romaine lettuce
6 oz Lindsay® Pitted California Ripe Olives , drained and halved
0.25 cup red wine vinegar (or sherry vinegar)
1 tsp dijon mustard

1 In a large bowl, combine olives, shrimp, oranges and orange peel; mix well.
2 In a small bowl, combine vinegar, mustard and shallot; whisk until blended.
3 Slowly add both oils, whisking until mixture is well blended; whisk in salt and pepper.
4 Pour over shrimp mixture; toss well.
5 Arrange 1-1/2 cups greens on each serving plate. Top with 1 cup shrimp mixture; top with green onions.