Shrimp & Nectarine Salad Recipe: How to Make It

Ingredients

• 1/3 cup orange juice
• 3 tablespoons cider vinegar
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons honey
• 1 tablespoon minced fresh tarragon
• SALAD:
• 4 teaspoons canola oil, divided
• 1 cup fresh or frozen corn
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 8 cups torn mixed salad greens
• 2 medium nectarines, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1/2 cup finely chopped red onion