Title: Shrimp, Orange And Olive Salad with Sherry Vinaigrette
Categories: May 1992
Yield: 1 servings

1/4 c Plus 2 tablespoons olive oil
3 tb Sherry wine vinegar or red
-wine vinegar
1 Garlic clove; pressed
1 ts Sugar
1 ts Grated orange peel
2 Oranges
1 lb Medium-size cooked shrimp;
-peeled, deveined
1 c Sliced green olives
8 c Mixed baby lettuces
2 Green onions; minced

Whisk first 5 ingredients in large bowl for dressing. Season to taste with
salt and pepper. Cut peel and white pith from oranges. Quarter oranges
lengthwise, than slice crosswise. Add oranges, shrimp and olives to
dressing. Cover and refrigerate 1 hour.

Add lettuces and green onions to dressing mixture and toss well.

Serves 6.

Bon Appetit May 1992

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