Loaded with fresh citrus with a light, citrus vinaigrette, this vibrant salad is quick and easy to prepare, healthy, and delicious. A vibrant dish any time of year, it’s elegant enough for company and easy enough for weeknights – or even lunch! Fresh slices of Pittman & Davis Rio Ruby™ Red Grapefruit and Navel Oranges complement the shrimp perfectly. Makes 4 servings.
Ingredients:
For the salad:
- 2 Pittman & Davis Rio Ruby™ Red Grapefruit, peeled and sectioned
- 2 Pittman & Davis Navel Oranges, peeled and sectioned
- 1 lb. boiled or steamed shrimp, peeled and deveined
- 4-6 c. mixed greens
- ⅓ c. chopped peanuts, toasted
For the vinaigrette dressing:
- 1 Pittman & Davis Navel Orange, zested and juiced
- ¾ c. olive oil
- ¼ c. white wine or sherry vinegar
- 2 Tbsp. fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Directions:
- For the dressing: In a medium bowl, whisk together olive oil, vinegar, lemon juice, 2 tablespoons of the fresh orange juice, garlic and ½ teaspoon of orange zest. Season with salt and pepper to taste.
- In a large serving bowl gently toss together greens, shrimp, grapefruit and orange sections and peanuts. Drizzle with vinaigrette and serve immediately.
