Shrimp & Nectarine Salad

Name: Shrimp & Nectarine Salad
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; 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

14 ingredients

4 steps

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
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

Directions

1

In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
2

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

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

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.