Sun and sea chef salad
2 large fully ripened fresh tomatoes
2 medium oranges, peeled
1/3 cup prepared vinaigrette dressing
4 cups packed mixed salad greens or lettuce leaves
12 oz cooked peeled and de-veined shrimp (about 1 1/2 cups)
1 green pepper, thinly sliced
4 oz goat cheese, crumbled (about 1 cup)
Core and cut each tomato into 12 wedges. Cut each orange crosswise into six slices; cut slices into halves.
To make the dressing: In a food processor, place eight of the tomato wedges and the four end orange slices. Whirl until smooth, about one minute.
Add the vinaigrette; blend until smooth.
Place one cup of greens on each of four 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 of the dressing; serve with remaining dressing.
Nutritional information per serving:
284 calories
26 g protein
20 g carbohydrate
12 g fat
