Tangerine Tango Salad
This salad will ring your bells, I promise. The key is melding a purpose-mixed dressing with just the right combination of veggies, herbs, and the protein source. We chose to use cooked shrimp for the protein, which is nearly an ideal source, with very little fat and very low calorie count. As a result, this salad accounts for less than 200 calories per serving.
This salad will ring your bells, I promise. The key is melding a purpose-mixed dressing with just the right combination of veggies, herbs, and the protein source. We chose to use cooked shrimp for the protein, which is nearly an ideal source, with very little fat and very low calorie count. As a result, this salad accounts for less than 200 calories per serving.
- 1/2 tbsp sesame oil dressing
- 2 tbsp tangerine balsamic vinegar dressing
- 2 tbsp tj's orange muscat champagne vinegar dressing
- 1 tbsp celery flakes dressing
- 1 tbsp chef paul prudhomme's blackened redfish seasoning
- 2 tbsp tj's sweet chili sauce marinade
- 1 1/2 cup lightly chopped baby spinach
- 1 1/2 cup lightly chopped romaine lettuce
- 1/2 cup sliced armenian cucumber
- 1/2 cup mandarin orange slices
- 1/2 cup cubed ambrosia melon
- 1/2 beefsteak tomato sliced thin
- 22 pre-cooked shrimp (we use frozen)
- 2 tbsp tarragon flakes
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Marinate the shrimp for 3 or more hours prior to serving time
- Prepare vegetables and fruit per the list above
- Add spinach, lettuce, cucumber and Tarragon in a bowl
- Pour 2 Tbsp of dressing into the bowl and toss until thoroughly blended
- Spoon onto two plates, distributing the ingredients evenly
- Add the fruit to the top of the salads
- Add tomato slices to the top of the salad
- Add shrimp to the top of the salad
- Pour remaining dressing on the two salads
- Salt (we use Himalayan Pink Crystals) and fresh ground pepper to taste
- Serve and ENJOY!
Standard green salads rely on a simple pour-over application of vinegar and oil right before eating, but citrus-forward compositions require a distinct structural approach to prevent wilting. Thoroughly marinating shrimp for three hours forces the sweet chili sauce and blackened seasoning into the protein fibers while firming the exterior texture. Acid penetration during this resting window alters the surface proteins of the seafood slightly, creating a barrier that holds bold spice blends through assembly.
Combining sesame oil, balsamic vinegar, champagne vinegar, and celery flakes creates a complex emulsification challenge due to differing viscosities and acid levels. Whisking these dressing components vigorously prior to pouring ensures the sesame fat suspends evenly within the sharp tangerine and champagne vinegars rather than separating immediately upon contact with the greens. Tossing the chopped baby spinach, romaine lettuce, cucumber, and tarragon separately with just two tablespoons of this blended dressing coats each leaf evenly without drowning the tender foliage.
Judging pre-cooked frozen shrimp without a thermometer requires tactile and visual assessment rather than internal temperature tracking. Thawed shellfish should feel uniformly cool, exhibit an opaque pink and white exterior without translucent gray patches, and spring back firmly when pressed gently between two fingers.
Arranging fragile components like mandarin orange slices, cubed ambrosia melon, and thin beefsteak tomatoes on top of the greens maintains structural integrity and prevents premature bruising from heavier ingredients. Pouring the remaining dressing over the finished plates immediately before service preserves the crisp bite of the cucumber and lettuce while allowing the spiced protein and fruit layers to retain their distinct profiles.
