Shrimp and citrus salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Bottled lemon juice |
| 3 | tablespoons | Orange juice |
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Dijon style mustard |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Grated orange rind |
| ⅛ | teaspoon | Celery seed |
| 1 | pounds | Cooked, cleaned medium |
| 1 | Shrimp | |
| 1 | cup | Sliced celery |
| 3 | ounces | Fresh pea pods |
| 2 | Medium oranges, peeled, | |
| 1 | Sectioned and drained | |
| ⅓ | cup | Sliced red onion |
| 1 | Lettuce leaves | |
Directions
In a small jar or bowl, combine juices, oil, mustard, honey, rind and celery seed; mix well. In a medium bowl, combine remaining ingredients except lettuce. Pour one-half cup dressing over shrimp mixture. Cover and marinate in refrigerator one hour. Serve on lettuce with additional dressing. Refrigerate leftovers.
Source: Borden
: Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ConnieJo <clonnie@...> on Dec 23, 1997
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