You can substitute scallops for shrimp; either work well as a counterpoint to the crisp, plentiful greens and fresh citrus.

Ingredients

  • 10 cups (about 2 bags) mesclun or spring mix
  • 4 cups radicchio
  • 4 cups arugula
  • 2 cups Belgian endive
  • 1/4 cup black olives, pitted
  • 1 lb shrimp
  • 1 seedless orange, peeled and sliced
  • 1 tbsp shallots, minced
  • 1 tsp orange zest, freshly grated
  • 1/2 cup orange juice
  • 1/4 cup apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh oregano, chopped
  • 1 tsp Dijon mustard
  • 1/4 tsp salt

Directions

  1. Place mesclun, radicchio, arugula, Belgian endive, and black olives in a large mixing bowl and set aside.
  2. Grill or broil shrimp until they appear white.
  3. Whisk together ingredients for orange citrus dressing in a small bowl and add to salad, tossing gently.
  4. Place greens on serving dish and top with cooked shrimp; garnish with orange slices.
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