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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
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.
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CHRISTMAS EVE SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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