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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.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
3 Fat , 1 Vegetables , 1 Fruits , 4 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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6 oz  Lindsay® Pitted California Ripe Olives
2 lb  cooked shrimp
4 each  large oranges
2 tsp  grated orange peel
0 1/4 cup  red wine vinegar
1 tsp  dijon mustard
1 each  medium shallots
0 1/4 cup  canola oil
0 1/4 cup  olive oil
0 1/2 tsp  salt
0.125 tsp  black pepper
12 cup  romaine lettuce
0 1/2 cup  chopped scallions
  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.

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