Shrimp, Orange, And Olive Salad

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1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained, halved

2 lbs. cooked large peeled and deveined shrimp

4 cups sliced quartered peeled navel oranges

2 teaspoons grated orange peel

1/4 cup red wine or sherry vinegar

1 teaspoon Dijon mustard

1 medium shallot, finely chopped

1/4 cup canola oil

1/4 cup olive oil

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

12 cups mixed spring or field greens

1/2 cup minced green onions

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