Orange and Shrimp Salad

Name: Orange and Shrimp Salad
Yield: 4
Ingredients: For the dressing; 1/2 cup of olive oil (120 ml); 1/4 cup of vinegar (60 ml); 1 tablespoon of grated ginger; 1/3 cup of water (80 ml); 1/2 teaspoon of salt or to taste; 1 dash of black pepper or to taste; 4 orange slices, peeled, cut into thin strips, and white pith removed; 1 handful of fresh parsley with leaves torn off; 2 cups of toasted breadcrumbs (croutons); 250g cooked shrimp; 1/2 teaspoon of salt or to taste; 8 small green onions cut into rings

1
For the dressing
2
1/2 cup of olive oil (120 ml)
3
1/4 cup of vinegar (60 ml)
4
1 tablespoon of grated ginger
5
1/3 cup of water (80 ml)
6
1/2 teaspoon of salt or to taste
7
1 dash of black pepper or to taste
8
4 orange slices, peeled, cut into thin strips, and white pith removed
9
1 handful of fresh parsley with leaves torn off
10
2 cups of toasted breadcrumbs (croutons)
11
250g cooked shrimp
12
1/2 teaspoon of salt or to taste
13
8 small green onions cut into rings

Ingredients

1
For the dressing
2
1/2 cup of olive oil (120 ml)
3
1/4 cup of vinegar (60 ml)
4
1 tablespoon of grated ginger
5
1/3 cup of water (80 ml)
6
1/2 teaspoon of salt or to taste
7
1 dash of black pepper or to taste
8
4 orange slices, peeled, cut into thin strips, and white pith removed
9
1 handful of fresh parsley with leaves torn off
10
2 cups of toasted breadcrumbs (croutons)
11
250g cooked shrimp
12
1/2 teaspoon of salt or to taste
13
8 small green onions cut into rings

Directions

1
Prepare the dressing: blend in a blender the olive oil, vinegar, grated ginger, and water until an emulsion forms (about 1 minute)
2
Season with salt and black pepper
3
Mix well and refrigerate
4
In four individual plates, arrange the orange slices, parsley, breadcrumbs, and at the center, the seasoned shrimp
5
Sprinkle green onion rings over the orange and drizzle with the reserved dressing
6
Serve immediately
7
448 calories per serving