Prawn And Arugula Salad

Course : Salads
Serves: 4
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6 Tablespoons olive oil
1 Teaspoon minced garlic
1 Teaspoon rosemary
12 large cooked prawns -- cut in half lengthwise
6 Tablespoons olive oil
2 Tablespoons lemon juice
1 Clove garlic -- minced
1 Teaspoon minced parsley
1 teaspoon salt and pepper to taste
8 Cups arugula Or 6
1/2 Cup sliced black olives
2 Tablespoons capers
1 cup Mandarin orange segments

Preparation / Directions:

In a plastic bag or container with lid, combine marinade and cooked prawns. Marinate in refrigerator for 2-4 hours. Drain marinade from prawns. In a large bowl mix oil, lemon juice, garlic, parsley, salt and pepper. Add arugula and toss until all leaves are well coated with dressing. Toss in olives and capers. Divide salad among four plates. Arrange prawns over top. Garnish with oranges.


Nutritional Information:

383 Calories (kcal); 42g Total Fat; (97% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 185mg Sodium

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