I wanted something light, but filling, as well as holiday-colorful and festive. The Granny Smith green and the pomegranate red do the trick. Buying already cooked shrimp makes the dish very accessible. Good potluck fare; recipe easily doubles or triples. (Add the apples to the shrimp marinade to keep them from browning if taking this along to a potluck supper.) Don't dress the salad until it's time to eat. —Alyce Morgan
fresh orange juice
white wine or sherry vinegar
kosher salt, black pepper, crushed red pepper
Extra virgin olive oil
Shrimp, cooked and peeled (tails or no tails)
Quinoa*, cooked and cooled (could sub couscous or rice)
Granny Smith apple, unpeeled,cored, and sliced thinly
Cranberries, fresh or frozen, minced
Clementines, peeled and segmented (or sub 1 orange)
Cucumber, peeled and chopped
Slices (very thin) red onion, pulled apart (optional)
First make the orange vinaigrette (orange juice- olive oil). In a medium bowl, whisk all but the oil, and then drizzle in oil, whisking. Place shrimp in another bowl and pour in about 2 tablespoons vinaigrette to briefly marinate. Set aside vinaigrette and the bowl of shrimp.
To a large mixing bowl, add the rest of the ingredients except the pomegranate seeds, blue cheese, and nuts, if using. Stir in the marinated shrimp. Sprinkle with 1/8 teaspoon fresh ground black pepper and a pinch of crushed red pepper. Stir gently. Add just enough vinaigrette to moisten evenly. Taste and adjust seasonings.
Spoon onto a large serving platter or bowl. Garnish with pomegranate seeds, blue cheese, and nuts, if using. Serve immediately.
Cook's Note: If you make a whole pan of quinoa (1 cup dry to 2 cups water--bring to a boil/reduce heat for 25 min.), use the leftovers for breakfast. Add hot milk, maple syrup, and dried cranberries or chopped walnuts for a great cereal.