Saffron Rice Shrimp Salad

• 1/4 cup olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 1-1/2 teaspoons lime juice
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1 cup torn Bibb or Boston lettuce
• 1 cup torn romaine
• 1 medium ripe avocado, peeled and chopped
• 1 cup cooked saffron rice
• 1/2 pound cooked large shrimp, peeled and deveined
• 2 tablespoons minced fresh cilantro

1. In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving.
2. Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately.

olive oil, cider vinegar, lemon juice, lime juice, garlic, oregano, pepper, salt, boston lettuce, torn romaine, avocado, rice, shrimp, fresh cilantro

Taken from www.tasteofhome.com/recipes/saffron-rice-shrimp-salad/ (may not work)