Sweet and crunchy snap peas are combined with Shrimp, Cucumbers, Oranges and Romaine Lettuce in this healthy and quick to prepare salad.
- 4 Cups Sugar Snap Peas
- 3 Medium Sized Oranges
- 2 Ibs Shrimp, cooked with the tails off
- 1 Small English Cucumber
- 3 Tbsp Mint, fresh
- 1 Tbsp Tarragon
- 3 Romaine Hearts
- 1/2 Cup Olive Oil
- 1/4 Cup White Wine Vinegar
- 2 Tsp Dijon Mustard
- Salt/ Pepper to taste
Using a zester or a vegetable peeler, zest one of the oranges, Chop the zest very finely and place in a large bowl, Whisk dressing ingredients together. Set aside in refrigerator to chill.
Using a sharp knife, remove the rest of the peel from the orange, and all the peel from the remaining oranges. Working over the bowl to catch the juice, carefully cut out the orange segments. Add shrimp, snap peas, cucumber, mint, and tarragon ingredients with chilled dressing. Gently toss to taste.
Cut ends off of the romaine hearts. Separate leaves from the hearts and wash well with cold water, pat dry with paper towels.
To serve, arrange romaine leaves on plates. Divide salad evenly among plates. Serve Immediately.