Spinach Prawn Orange Salad
River Ranch Fresh Foods
6 cups River Ranch
Cello spinach
2 oranges, peeled and
sectioned
12 precooked giant
prawns or shrimp
1/4 cup dried cranberries
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon poppy seeds
1/2 teaspoon garlic powder
1/4 cup toasted slivered
almonds (optional)
Place spinach in a large bowl. Add oranges, prawns
and cranberries. Toss lightly to mix.
For the dressing, in a screw-top jar combine olive oil,
lemon juice, honey, poppy seeds and garlic powder.
Cover and shake well. Pour the dressing over the
salad. Toss lightly to coat.
Sprinkle the salad with toasted almonds. Season to
taste with salt and pepper if needed.
Makes 6-8 servings.
Salt and freshly ground
pepper (optional)
Shrimp and Spring Mix Salad
with Jalapeño Dressing
Taylor Fresh
1/2 cup fresh lime juice
1/2 cup extra-virgin
olive oil
2 tablespoons finely
chopped jalapeño
1 tablespoon chopped
fresh cilantro
1/2 tablespoon honey
1 teaspoon minced garlic
Salt and freshly ground
black pepper
4 cups Taylor Fresh
Organic Spring
Mix
1/3 cup minced red onion
2 large heirloom tomatoes,
cut into eight 1/2
-inch-thick slices
2 avocados, peeled
and diced
1 pound cooked shrimp
Lime wedges, for serving
Organic
To make the dressing, combine lime juice, olive oil,
jalapeño, cilantro, honey and garlic in a bowl. Add
salt and pepper to taste.
Gently toss spring mix and red onion with 4 tablespoons
of the dressing.
Place 2 tomato slices in the center of each plate and
top with spring mix. Arrange avocado and shrimp on
top and drizzle with the remaining dressing.
Serve with lime wedges. Makes 4 servings.
