Shrimp & Arugula Citrus Salad

with Petite Romaine

Servings: 2 as an entrée salad; 4 as a side salad

Ingredients: 

Dressing:

• 1/4 cup fresh lemon juice

• 1/4 cup red wine vinegar

• 3 tablespoons orange juice 

• 1/4 cup minced fresh arugula

• 1 clove garlic, finely minced

• 3/4 cup avocado oil

• 1/8 teaspoon fresh ground pepper

• 1/2 teaspoon salt

Salad:

• 1/2 pound cooked, peeled & deveined shrimp

• 1 cup fresh arugula    

• 1 large red grapefruit, segmented

• 1 large navel orange, segmented

• 2 heads Church Brothers Farms Petite Romaine lettuce, halved lengthwise, stems removed and leaves chopped 

Instructions: 

1. Dressing: Combine all dressing ingredients in a small bowl, mix well. Reserve 1/2 of the dressing and pour the other 1/2 of the dressing on the cooked, peeled and deveined shrimp. Combine dressing with shrimp and set aside to marinate in the refrigerator for 2 hours.

2. Assemble: In a mixing bowl, toss all the ingredients together gently with the remaining dressing. Serve immediately.

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Shrimp & Arugula Citrus Salad with Petite Romaine

Yield: 2 as an entrée salad; 4 as a side salad

Ingredients

Dressing

• 1/4 cup fresh lemon juice
• 1/4 cup red wine vinegar
• 3 tablespoons orange juice
• 1/4 cup minced fresh arugula
• 1 clove garlic, finely minced
• 3/4 cup avocado oil
• 1/8 teaspoon fresh ground pepper
• 1/2 teaspoon salt

Salad

• 1/2 pound cooked, peeled & deveined shrimp
• 1 cup fresh arugula
• 1 large red grapefruit, segmented
• 1 large navel orange, segmented
• 2 heads Church Brothers Farms Petite Romaine lettuce, halved lengthwise, stems removed and leaves chopped

Instructions

1. Dressing: Combine all dressing ingredients in a small bowl, mix well. Reserve 1/2 of the dressing and pour the other 1/2 of the dressing on the cooked, peeled and deveined shrimp. Combine dressing with shrimp and set aside to marinate in the refrigerator for 2 hours.
2. Assemble: In a mixing bowl, toss all the ingredients together gently with the remaining dressing. Serve immediately.