Shrimp and Roasted Bell Pepper Salad with Fresh Nectarine Vinaigrette
1 Each Large Nectarine, peeled, pitted and chopped
1/3 Cup Rice Vinegar
1/2 Cup Canola Oil
1/2 Cup Olive Oil
1/2 Shallot, chopped
Salt and Pepper, to taste
1 Tspn Sugar
1 Each Package of Ready Pac Salad
1 Each Large Nectarine, pitted and neatly sliced
8 Each Large Prawns, sauteed in garlic butter and cooled
1 Each Roasted Red Bell Pepper, cooled and sliced
1/2 Cup Roasted Almonds
Add to blender: nectarine, rice vinegar, shallot, and sugar. Process until smooth, slowly drizzle oils until emulsified. Salt and pepper to taste.
Toss salad in bowl with enough salad dressing to coat leaves lightly. Mound salad in center of large plate. Alternate shrimp, nectarines, and roasted peppers around salad. Garnish with toasted almonds. Serve with remaining dressing on the side.