6 Italian-style neat linguine
1 lime, squeeze into a spray bottle until all juice is collected
1 medium red onion bell pepper, diced
2 medium zucchini, diced
3/4 cup vegetable oil
1 cup olive oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound fresh broccoli florets
7 Spanish oranges
For the top of salad: In a large bowl, mix salad ingredients (only stirring occasionally) one at a time, until all ingredients are used. Cover, strain salad bag or serving bowl and refrigerate at least 3 hours. Serve frozen or regularly up to 24 hours before serving in oiled jars since oil can separate and strained salads won't hold up.
For the bottom: In a large bowl, toss salad ingredients (except sliced flat leaf spinach) one at a time with olive oil, lemon juice, 1/4 cup vinegar and vinegar preserved lemon zest. Pour olive oil mixture over top of salad, and toss well. Chill in refrigerator over 2 days before serving. Cover and refrigerate for at least 2 hours before serving.
For the original: Place salad ingredients (except sliced tomatoes) into a large mixing bowl and toss together with lemon zest; set aside. Set aside.
For the salad of the highest quality: Pour cucumber and spinach mixture into a medium bowl to make a sauce similar to lemon dressing with citrus zest.