Mediterranean Mango, Melon and Mint Salad With King Prawns

• head romaine lettuce, carefully washed and patted dry, and torn into bite-sized pieces↗1
• red sweet bell pepper, cut into 1/4-inch strips↗1
• ripe mangoes, peeled and cut into 1-inch pieces2
• ripe cantaloupe, peeled, seeded and cut into 1-inch cubes↗1⁄2
• chopped green onions, including some of the green tops2
• french nicoise olives↗12 -16
• broken walnut pieces, toasted↗1⁄2 cup
• chopped of fresh mint, plus mint sprigs for garnish2 tablespoons
• oranges, in segments (preferably seedless navel oranges)↗2
• cooked jumbo shrimp, shelled and deveined (optional)↗16 -20
• fresh lemon, quartered↗1
• For the dressing
• walnut white wine vinegar2 tablespoons
• salt↗1⁄8 teaspoon
• fresh ground pepper↗
• cup extra virgin olive oil↗1⁄3

Step-by-step instructions

1. 1

   In a large salad bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil. Taste and adjust seasonings.

2. 2

   Just before serving, add the lettuce, sweet peppers, mangoes, cantaloupe, onions, olives, walnuts, and chopped fresh mint; toss until well mixed.

3. 3

   Arrange on individual serving plates, and top each salad with 3 or 4 fresh orange segments and 4 or 5 king prawns, plus a lemon wedge and sprigs of fresh mint. Serve at once.