Shrimp & Nectarine Salad

Shrimp & Nectarine Salad

from tasteofhome.com
4 servings

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

Directions

  1. 1

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

  2. 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. 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. 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.