Shrimp, Orange And Olive Salad With Sherry Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1992 | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Plus 2 tablespoons olive oil |
| 3 | T | Sherry wine vinegar or red |
| wine vinegar | ||
| 1 | Garlic clove, pressed | |
| 1 | t | Sugar |
| 1 | t | Grated orange peel |
| 2 | Oranges | |
| 1 | lb | Medium-size cooked shrimp |
| peeled deveined | ||
| 1 | c | Sliced green olives |
| 8 | c | Mixed baby lettuces |
| 2 | Green onions, minced |
INSTRUCTIONS
Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour. Add lettuces and green onions to dressing mixture and toss well. Serves 6. Bon Appetit May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus believes in you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 845
Calories From Fat: 607
Total Fat: 69.2g
Cholesterol: 0mg
Sodium: 1234.2mg
Potassium: 786.5mg
Carbohydrates: 59.9g
Fiber: 14.2g
Sugar: 39.8g
Protein: 5.2g