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Prep 30min
Total60min
Servings6
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Ingredients
Shallot-Thyme Vinaigrette
1/4
cup balsamic vinegar
3
tablespoons olive or vegetable oil
2
tablespoons white wine vinegar
1
tablespoon finely chopped shallot
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon Dijon mustard
1
tablespoon water
1/4
teaspoon salt
Salad
12
uncooked large shrimp (thawed if frozen), peeled, deveined
1
lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
1
medium fennel bulb, cut into wedges
10
cups bite-size pieces mixed salad greens
1/2
small red onion, thinly sliced
12
cherry tomatoes, cut in half
12
pitted kalamata or ripe olives
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Steps
1
In tightly covered container, shake vinaigrette ingredients.
2
Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
3
Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
4
Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.
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Reach for your favorite bottled fat-free vinaigrette to dress this salad.
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