Granada Seafood Salad with Lemon Paprika Vinaigrette {recipe}

Granada Seafood Salad

This post is sponsored by DOLE Salads, who is giving away a $40,000 Trip to Spain. You should play to win! Info >>here<<

So it’s National Salad Day. And the first day of National Salad Month. And our friend DOLE Salads is giving away a Trip to Spain

Naturally, we’re going to share a recipe for Japanese Quadruple Layer Chocolate Truffle Cake with you, right?

(It was either that or the less obvious Spanish-themed Granada Salad using DOLE Salads Mediterranean Blend!)

Oh alright, here’s the Granada Salad with Lemon Paprika Vinaigrette. Since it features seafood in the form of either sardines or shrimp, the Granada Salad can easily be an elegant main dish salad.

Granada Seafood Salad with Lemon Paprika Vinaigrette {recipe}

this recipe created by DOLE Salads and reprinted here with permission!

serves 2-4

INGREDIENTS

1 package (8 oz.) DOLE Mediterranean (escarole, leafy lettuce, radicchio and endive)
2 carrots, peeled and shredded
1 tin (2 oz.) cured sardines in oil or 12 oz. shrimp, peeled, deveined and cooked
½ cup seasoned dried bread crumbs
Fresh ground black pepper

For Lemon Paprika Vinaigrette:
1 garlic clove, minced
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
¼ cup olive oil
½ cup coarsely chopped fresh parsley leaves
Salt and fresh pepper (optional)

DIRECTIONS

Prepare Dressing: Mix the garlic, vinegar, lemon juice and paprika in a large bowl. Whisk in the olive oil until well combined and season lightly with salt and pepper if desired. Stir in the parsley.

Prepare Salad: Drain sardines on paper towels; discard oil from tin. Toss the Mediterranean blend and the carrots into the dressing. Add the bread crumbs and sardines (or shrimp). Toss again.

Transfer to shallow bowls or plates and season with fresh pepper.

Family Friendly Suggestion:
Don’t have smoked paprika on hand? Cumin can easily stand in thanks to its aromatic notes and natural pairing with citrus, carrots and herbs. If you’re allergic or not a fan of sardines or shrimp, swap in 12 ounces of roasted, chilled chicken breast and/or dark meat for a heartier version.

this post sponsored by DOLE salads

by Sarah J. Gim on May 1, 2013 · 0 comments

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