Shrimp Orange And Olive Salad With Sherry Vinaigrette Recipes

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

SHRIMP SALAD WITH VINAIGRETTE

Shrimp Salad with Vinaigrette image

"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated orange zest
3 tablespoons olive oil
2 medium navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon diced pimientos
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions

Steps:

In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP, ORANGE AND OLIVE SALAD WITH SHERRY VINAIGRETTE

Shrimp, Orange and Olive Salad with Sherry Vinaigrette image

Categories Salad Leafy Green Olive No-Cook Quick & Easy Lunch Orange Shrimp Summer Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
1 garlic clove, pressed
1 teaspoon sugar
1 teaspoon grated orange peel
2 oranges
1 pound medium-size cooked shrimp, peeled, deveined
1 cup sliced green olives
8 cups mixed baby lettuces
2 green onions, minced

Steps:

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.

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

Chopped Shrimp Salad with Lemon Vinaigrette image

This light and healthy shrimp salad is made with poached shrimp, fresh herbs, avocado, Romaine lettuce, plenty of veggies, and the best lemon vinaigrette. Easy and delicious.

Provided by Kristen McCaffrey

Categories Dinner Lunch Salad

Time 20m

Yield 4

Number Of Ingredients 20

Ingredients

1 lb shrimp
4 cups water
2 tbsp Old Bay seasoning
1 lemon, halved
6 cups romaine lettuce, chopped
1 avocado, chopped
1 carrot, chopped
2 radishes, chopped
1/4 red onion, chopped
1/4 cup basil, chopped
1/4 cup mint, chopped
1/4 cup parsley, chopped
2 tbsp dill, chopped
2 tbsp chives, chopped
3 tbsp olive oil
2 tbsp lemon juice
1/2 tsp lemon zest
1 tsp sugar (leave out for low carb/Paleo/Whole30)
1/2 tsp Dijon mustard
Salt and pepper

Steps:

Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
Prepare all the vegetables and toss together.
Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g

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