Lobster and Confetti Vegetable Salad

Ingredients

  • 10 cups mixed baby greens (about 5 ounces)
  • 1 large ear fresh corn
  • 1 large white-skinned potato, cut into ½-inch pieces
  • 12 ounces small green beans, trimmed
  • 2 8-to-10 ounce uncooked lobster tails (thawed, if frozen)
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • + 7 more ingredients
    • 1 teaspoon (packed) grated orange peel
    • 1 large shallot, minced
    • 1 ½ tablespoons chopped fresh tarragon or 1 ½ teaspoons dried
    • 1 ½ tablespoons olive oil
    • 2 ½ tablespoons fresh orange juice
    • 3 tablespoons seasoned rice vinegar
    • 1 tablespoon Dijon mustard

1. Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper. 2. Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag ...

View full recipe at SpringPad

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