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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Fish Salads

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Total:: 45 min
Prep:: 40 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Ingredients

4 tablespoons olive oil
1 small clove garlic, cut into thin slices
8 ounces calamari cut into rings
8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line
1/2 cup cooked Great Northern beans (if canned, get from health food store)
2 to 3 tablespoons sherry wine vinegar
Salt and freshly ground black pepper
2 (4-ounce) cans smoked mussels
2 navel oranges, cut into supremes
4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar

Directions

Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.

Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.

My Private Notes

Name: Warm Shrimp and Orange Salad
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 small clove garlic, cut into thin slices; 8 ounces calamari cut into rings; 8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line; 1/2 cup cooked Great Northern beans (if canned, get from health food store); 2 to 3 tablespoons sherry wine vinegar; Salt and freshly ground black pepper; 2 (4-ounce) cans smoked mussels; 2 navel oranges, cut into supremes; 4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar