 Grilled Summer Seafood Salad
Makes 4 servings
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Ingredients
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1
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pound tuna steak (1 inch thick)
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8
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large shrimp, peeled and deveined with tail of shell intact
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1
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cup NEWMAN'S OWN® Balsamic Vinaigrette Salad Dressing, divided
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2
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small zucchini (6 ounces each)
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2
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small yellow summer squash (6 ounces each)
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2
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small orange and/or red bell peppers
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1/2
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medium red onion
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1
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medium mango
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1
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(16-ounce) jar NEWMAN'S OWN® Peach Salsa
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6
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ounces mesclun lettuce mix
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Dijon Vinaigrette
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3
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tablespoons seasoned rice vinegar
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3
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tablespoons peanut oil
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1
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tablespoon country Dijon mustard
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Marinate tuna and shrimp in 1/2 cup salad dressing. Refrigerate 2 hours, turning occasionally.
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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.
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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.
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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.
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In large bowl, combine Dijon Vinaigrette ingredients. Add mesclun mix and toss to coat with dressing.
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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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© Newman's Own, Inc.®
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Printed
from fbnr.com
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