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Spring Shrimp & Arugula Salad with Orange Vinaigrette

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INGREDIENTS

  • = Vinaigrette
  • 1/4 cup fresh orange juice (juice of 1 orange)
  • 1 tsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • 1-1/2 tsp. honey
  • 1 Tbsp. olive oil
  • = Salad
  • 5 oz. (1-1/4 cups) warm cooked shrimp
  • 4 cups fresh arugula or European lettuce mix, packed
  • 4 slices Sargento® Sliced Reduced Sodium Provolone Cheese, each cut into 8 wedges
  • 1/4 cup slivered dried apricots
  • 1/4 cup red onion, sliced thin
  • 2 Tbsp. toasted pine nuts
  • 1/4 tsp. freshly ground black pepper
 

DIRECTIONS

  • 1

    Whisk juice, mustard, vinegar and honey together in medium bowl. Drizzle in oil while whisking. Add shrimp to bowl to coat.

  • 2

    Add arugula, cheese, apricots, onion, nuts and black pepper to second medium bowl. Pour in vinaigrette while reserving shrimp. Toss salad with tongs and divide into salad bowls. Place shrimp on top of salads and enjoy immediately.

Spring Shrimp & Arugula Salad with Orange Vinaigrette
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SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: None minutes
  • Yield: Serves: 2 entreés or 4 side salads

HELPFUL HINTS

  • Use 26/30 ct-sized shrimp and cook them by poaching in water with half of a lemon.
 

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See Nutrition Facts

Serves: 2 entreés or 4 side salads

Amount Per Serving

Calories 409

Total Fat 21.9g

Saturated Fat 8.1g

Trans Fat 9.3g

Polyunsaturated Fat 2.7g

Cholesterol 174mg

Sodium 501mg

Carbohydrates 26g

Protein 29g

Dietary Fiber 6g

Vitamin A 211%

Vitamin C 25%

Calcium 405%

Iron 4%