Name: Shrimp & Nectarine Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/3 cup orange juice -; 3 tablespoons cider vinegar -; 1-1/2 teaspoons Dijon mustard -; 1-1/2 teaspoons honey -; 1 tablespoon minced fresh tarragon -; Salad: -; 4 teaspoons canola oil, divided -; 1 cup fresh or frozen corn -; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined -; 1/2 teaspoon lemon-pepper seasoning -; 1/4 teaspoon salt -; 8 cups torn mixed salad greens -; 2 medium nectarines, cut into 1-inch pieces -; 1 cup grape tomatoes, halved -; 1/2 cup finely chopped red onion -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp & Nectarine Salad

1. 1/3 cup orange juice -

2. 3 tablespoons cider vinegar -

3. 1-1/2 teaspoons Dijon mustard -

4. 1-1/2 teaspoons honey -

5. 1 tablespoon minced fresh tarragon -

6. Salad: -

7. 4 teaspoons canola oil, divided -

8. 1 cup fresh or frozen corn -

9. 1 pound uncooked shrimp (26-30 per pound), peeled and deveined -

10. 1/2 teaspoon lemon-pepper seasoning -

11. 1/4 teaspoon salt -

12. 8 cups torn mixed salad greens -

13. 2 medium nectarines, cut into 1-inch pieces -

14. 1 cup grape tomatoes, halved -

15. 1/2 cup finely chopped red onion -

How to cook deliciously - Shrimp & Nectarine Salad

1. Stage

In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.

2. Stage

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.

3. Stage

Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.

4. Stage

In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.