Sunbelt Shrimp Salad
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.
Ingredients
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1/2 cup rice vinegar
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1/3 cup salad oil
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2 tablespoons brown sugar
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1 tablespoon chopped lemongrass
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2 teaspoons toasted sesame oil
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8 cups torn mild-flavored lettuce (such as Bibb or leaf)
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3/4 pound peeled and deveined cooked shrimp with tails attached, chilled (about 16)
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1 large avocado, halved, seeded, peeled, and sliced lengthwise
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1 large mango, halved, seeded, peeled, and cubed
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1/4 cup chopped green onion
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1/4 cup crumbled feta cheese or shredded farmer cheese
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
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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