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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shrimp, Orange and Olive Salad

Source: Lindsay®

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	351.5

Total Carbs	15.6 g

Dietary Fiber	3.2 g

Sugars	10.3 g

Total Fat	19.3 g

Saturated Fat	1.4 g

Unsaturated Fat	2.7 g

Potassium	477.0 mg

Protein	30.5 g

Sodium	662.8 mg

Dietary Exchanges 19.3 Fat, 0.6 Vegetables, 0.7 Fruits, 3.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp grated orange peel 0.25
0 1/4 cup red wine vinegar 1.0
1 tsp dijon mustard 1.0
1 each medium shallots 0.25
0 1/4 cup canola oil 0.25
0 1/4 cup olive oil 0.5
0 1/2 tsp salt 0.125
0.125 tsp black pepper 12.0
12 cup romaine lettuce 0.5
0 1/2 cup chopped scallions 6.0
6 oz Lindsay® Pitted California Ripe Olives 2.0
2 lb cooked shrimp 4.0
4 each large oranges

Directions

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