Baby Greens and Shrimp Salad with Orange Cranberry Vinaigrette

Tuesday, February 05, 2013

From our skinny table to yours...

This dish was inspired by a salad we tried at a restaurant and couldn't get enough of.  We thought we would try and recreate it and share it with all of you!  Let us just say we are pretty impressed with our rendition!  It's just as good and even healthier than the original :)

Tonight we're whipping up a light, yet filling salad with a homemade orange cranberry vinaigrette.  The fabulous part of this meal is that the dressing is made from the toppings to our salad which makes for a delicious pairing and is super easy on the wallet!  To make the dressing simply pop dried cranberries, pecans, and mandarin oranges into your food processor and lighten it up with orange juice and a hint of olive oil!  This is definitely a must try as this dressing is so fruity and unique!

Now to step two, simply arrange fresh baby greens on a salad plate and top with cranberries, pecans, mandarin oranges and cucumbers.  That's it!  We topped this salad with shrimp (we've been on a shrimp kick lately if you haven't noticed), however grilled chicken or a slice of grilled salmon would be equally as delicious!

One of our favorite tricks to keep our waistlines in check is to portion out 2 tbsp of dressing on the side as to not over pour!  Hope you enjoy this tasty salad :)

Baby Greens and Shrimp Salad with Orange Cranberry Vinaigrette
Olive oil
1 pound shrimp (peeled and devained)
Spring Salad Mix
2 cups arugula
1 bag dried cranberries (5 oz)
2 cups pecans
3 cups mandarin oranges (in 100% fruit juice)
1 cucumber
1 cup orange juice
Freshly grated parmesan cheese for topping

Let's get cooking!
1.  To make dressing, place 1 cup cranberries, 1 cup pecans, 1 cup mandarin oranges, 1/2 cup orange juice and 2 tbsp olive oil in food processor and blend until smooth.  Chill in fridge until salad is prepared
2.  Wash and peel your shrimp.  Remove the tail.  Add one tbsp olive oil to grill pan and place shrimp in pan.   Cook for approx 3 minutes per side.  Shrimp will be pink when fully cooked.  (We kept ours on a little longer because we like them more well done)  Use your own judgement here!
3.  Top salad greens with arugula, pecans, mandarin oranges, cucumber slices, cranberries and grilled shrimp.  Grate on a touch of parmesan cheese for garnish
4.  Portion out 2 tbsp of orange cranberry vinaigrette on the side for each salad

Serves 4 healthy portions :)  Enjoy!!

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