Grilled Summer Seafood Salad
Source of Recipe
NEWMAN'S OWN®
Grilled Summer Seafood Salad
Makes 4 servings
Ingredients
1 pound tuna steak (1 inch thick)
8 large shrimp, peeled and deveined with tail of shell intact
1 cup NEWMAN'S OWN® Balsamic Vinaigrette Salad Dressing, divided
2 small zucchini (6 ounces each)
2 small yellow summer squash (6 ounces each)
2 small orange and/or red bell peppers
1/2 medium red onion
1 medium mango
1 (16-ounce) jar NEWMAN'S OWN® Peach Salsa
6 ounces mesclun lettuce mix
Dijon Vinaigrette
3 tablespoons seasoned rice vinegar
3 tablespoons peanut oil
1 tablespoon country Dijon mustard
Marinate tuna and shrimp in 1/2 cup salad dressing. Refrigerate 2 hours, turning occasionally.
Slice zucchini and summer squash lengthwise into 1/4-inch slices. Cut each bell pepper into 4 wedges. Marinate vegetables in remaining 1/2 cup salad dressing. Let stand 1 hour.
Meanwhile, cut red onion into 1/8-inch dice; peel mango and cut into 1/2-inch dice. Mix red onion and mango with salsa and let stand for 1/2 hour or longer.
Remove tuna and shrimp from marinade; discard marinade. On grill, over medium heat, grill tuna to medium rare and shrimp until opaque. Meanwhile, grill vegetables until browned and tender.
In large bowl, combine Dijon Vinaigrette ingredients. Add mesclun mix and toss to coat with dressing.
To serve, slice tuna. On 4 large dinner plates, evenly place mesclun salad mixture; top with tuna slices and shrimp. Arranged grilled vegetables on plates with tuna. Serve with salsa.
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