Sunbelt Shrimp Salad
Recipe from
Better Homes and Gardens
An array of shrimp, avocado, and mango make a colorful display atop a bed of lettuce. Drizzle with the zesty lemon grass dressing just before serving.
Servings:
Makes 4 servings.
Total Time:
20 mins
Ingredients
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1/2 cuprice vinegarsee savings
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1/3 cupsalad oilsee savings
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2 tablespoonsbrown sugarsee savings
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1 tablespoonchopped lemongrasssee savings
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2 teaspoonstoasted sesame oilsee savings
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8 cupstorn mild-flavored lettuce (such as Bibb or leaf)see savings
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3/4 poundpeeled and deveined cooked shrimp with tails attached, chilled (about 16)see savings
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1large avocado, halved, seeded, peeled, and sliced lengthwisesee savings
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1large mango, halved, seeded, peeled, and cubedsee savings
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1/4 cupchopped green onionsee savings
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1/4 cupcrumbled feta cheese or shredded farmer cheesesee savings
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Directions
1.
For dressing, in a small bowl combine rice vinegar, salad oil, brown sugar, chopped lemongrass, and sesame oil; set dressing aside. Divide lettuce among 4 individual serving plates. Arrange shrimp, avocado, and mango atop lettuce. Drizzle each serving with 2 tablespoons dressing. (Chill and reserve remaining dressing for another use.) Sprinkle with green onion and cheese. Makes 4 servings.
Nutrition information
Per serving: Calories 355, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 173 mg, Sodium 238 mg, Carbohydrate 24 g, Fiber 5 g, Protein 23 g. Daily Values: Vitamin A 54%, Vitamin C 71%, Calcium 15%, Iron 32%.
Percent Daily Values are based on a 2,000 calorie diet
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