The salad dressing here comes from a recipe by Emeril that used blood orange instead of Meyer lemon. I really liked the dressing with the lemon, although I’m sure it’s just fabulous with blood or any other orange. This makes a nice, light meal for when the weather’s warm.

Besides, you can feel good about eating a big salad. jwa and I can usually go through a whole bag of greens in one sitting without feeling guilty. For this salad, I decided to grill up about four shrimp each to top our salads. The tasty little shrimps worked very well with the citrus dressing.

This salad also reminds me of one of my most favorite salads ever — one I had last year at The Wild Coho in Port Townsend, WA. Hmmm, now I totally want to go back there again very soon.

Meyer Lemon & Shallot Vinaigrette
1 tsp olive . . . → Read More: Arugula, White Bean & Parmesan Salad with a Meyer Lemon-Shallot Vinaigrette