Shelly's Recipe

CHRISTMAS EVE SALAD

Category: Salads - Seafood

2 Navel oranges, peeled, white pith removed
1 cup orange juice
3 tbsp balsamic vinegar
4 tbsp minced shallot
1/4 cup olive oil
1 package frozen cooked salad shrimp, partially thawed
2 tablespons butter, melted
1/4 tsp paprika
4 cups spring or field greens (5-6 oz.)
4 cups fresh spinach leaves( 5-6 oz.)
4 tbsp sliced almonds, toasted
Cranberries, rolled in sugar for garnish

Using a sharp paring knife, cut between orange membranes to release segments. Combine juice, vinegar, and shallot in a bowl and mix well. Whisk in oil. Place salad greens and spinach in a salad bowl and toss. Add shrimp, if using, and 1/2 to 1 cup dressing to salad and toss well. Mound salad on plates. Arrange orange segments and almonds on the salad. Garnish with sugared cranberries or dried cranberries. Serves 4 to 6.