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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. I had tried a similar salad at a restaurant, she writes from Manchester, Connecticut. I adapted this version for a fun lunch to take to work. It always gets comments. Ingredients:
1 head bibb or boston lettuce |
1 large grapefruit, peeled and sectioned |
1 medium ripe avocado, peeled and thinly sliced |
1 pound cooked medium shrimp, peeled and deveined |
citrus vinaigrette: |
2 tablespoons orange juice |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
Directions:
1. Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad. Yield: 4 servings.
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