"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Shrimp Salad with Vinaigrette
Shrimp Salad with Vinaigrette
Prep Time
20 min
Yield
6 servings
Ingredients
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon grated orange zest
- 3 tablespoons olive oil
- 2 medium navel oranges, peeled
- 1 pound cooked medium shrimp, peeled and deveined
- 1 tablespoon diced pimientos
- 5 cups torn Bibb or Boston lettuce
- 5 cups torn leaf lettuce
- 1/4 cup sliced green onions
Directions
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour.
- Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts
2 cups: 174 calories, 8g fat (1g saturated fat), 115mg cholesterol, 130mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 fruit.
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