Veracruz Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:05 PM PST

Story Updated: Mar 31, 2008 at 12:05 PM PST

Ingredients

Veracruz Salad - 8/6/2004

1/4 cup honey 1/3 cup concentrated blood orange juice
1 tsp. garlic 1/4 cup red onion
2 tsp. Dijon mustard 1 cup red wine vinegar
3/4 cup orange juice 1/4 cup olive oil
Salt & pepper to taste 6 shrimp
2 cups mixed greens 1/4 cup Mandarin oranges
1/2 cup Pico de Gallo 1/4 cup Gorgonzola cheese
1/2 avocado

Directions

To make the tropical orange vinaigrette dressing, mix honey, blood orange juice from concentrate, garlic and onions in a food processor. Add Dijon mustard.

Once incorporated, add red wine vinegar and orange juice. While continuing to blend, slowly add the olive oil. Season with salt and pepper. Store in refrigerator before using.

Grill the shrimp for 3-4 minutes until done. Toss greens with Mandarin oranges, Pico de Gallo and crumbled Gorgonzola cheese. Add vinaigrette to taste.

Serve the finished salad topped with the grilled shrimp and avocado. Serves 1.

Recipe from Fernanda Fulkerson, Mexico Cantina

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