Moroccan Shrimp, Rice, and Orange Salad
| Yield: | 4 Servings |
| Categories: | Seafood, Salads |
| 8 | oz | Broccoli florets |
| 2 | c | Cooked rice (3/4 cup raw) |
| 1/4 | c | Sliced scallions |
| 1/3 | c | Citrus-Cumin Vinaigrette |
| 1/4 | ts | Salt |
| 2 | tb | Minced jalapeno pepper |
| 1 | lb | Shrimp; shelled, cleaned and cooked |
| Red tip lettuce | ||
| 2 | Navel oranges; peeled and sliced in 1/4" rounds |
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