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What's Up Magazine

Sun and Sea Chef Salad

Jun 04, 2012 06:26PM ● By Anonymous

Adding tomatoes and oranges to your standard vinaigarette gives this delicious salad a happy personal touch your taste buds will thank you for.

Yield: 4 servings (about 1 1/3 cups of dressing)

2 large fully ripened fresh tomatoes (about 1 pound)
2 medium oranges, peeled
1/3 cup prepared vinaigrette dressing
4 cups packed mixed salad greens or lettuce leaves
12 ounces cooked peeled and deveined shrimp (about 1 1/2 cups)
1 green pepper, thinly sliced
4 ounces goat cheese, crumbled (about 1 cup)

Core and cut each tomato into 12 wedges. Cut each orange crosswise into 6 slices; cut slices into halves.

In blender or food processor, place 8 tomato wedges and 4 end orange slices. Whirl until smooth, about 1 minute. Add vinaigrette; blend until smooth.

Place 1 cup of greens on each of 4 chilled salad plates. Top each with equal amounts of tomato wedges, orange slice halves, shrimp, green pepper and goat cheese. Drizzle each salad with some dressing; serve with remaining dressing.