Mediterranean Mango, Melon And Mint Salad With King Prawns - cooking recipe

Ingredients

1 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
2 ripe mangoes, peeled and cut into 1-inch pieces
1/2 ripe cantaloupe, peeled, seeded and cut into 1-inch cubes
2 chopped green onions, including some of the green tops
12 -16 french nicoise olives
1/2 cup broken walnut pieces, toasted
2 tablespoons chopped of fresh mint, plus mint sprigs for garnish
2 oranges, in segments (preferably seedless navel oranges)
16 -20 cooked jumbo shrimp, shelled and deveined (optional)
1 fresh lemon, quartered
For the dressing
2 tablespoons walnut white wine vinegar
1/8 teaspoon salt
fresh ground pepper
1/3 cup extra virgin olive oil

Preparation

In a large salad bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil. Taste and adjust seasonings.
Just before serving, add the lettuce, sweet peppers, mangoes, cantaloupe, onions, olives, walnuts, and chopped fresh mint; toss until well mixed.
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.