Cold Shrimp Salad with Citrus Vinaigrette

Serve this as a main meal on hot summer nights when you can’t bear the thought of a hot oven or a flaming grill!

3 tablespoons (tbs) white-wine vinegar or cider vinegar

1 garlic clove, minced

1 teaspoon (tsp) sugar

1 tsp grated orange peel

3 tbs olive or canola oil

2 medium navel oranges, peeled

1 pound cooked medium shrimp, peeled and deveined

1 tbs diced pimientos

5 cups torn Bibb or Boston lettuce

5 cups torn leaf lettuce

1/4 cup sliced green onions

In a large bowl, combine the first four ingredients; whisk in the oil and set aside the vinaigrette mixture. Cut the oranges into 1⁄2-inch slices, and quarter each slice. Add the shrimp, pimientos and oranges to the vinaigrette, and toss to coat. Cover and chill for at least 1 hour. Just prior to serving, toss the shrimp mixture with the lettuce and onions. Makes six 2-cup servings.

Per Serving: 174 calories; 8 g total fat; 1 g saturated fat; 115 mg cholesterol; 130 mg sodium; 9 g carbohydrate; 2 g fiber; 17 g protein.

Source: Taste of Home’s Light & Tasty Magazine, Collector’s Issue 2002.

For the latest research, statistics, sample classes, and more, "Like" IDEA on Facebook here.

September 2005

© 2005 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

Get the award-winning IDEA Fitness Journal delivered to your door every month!

Get IDEA Fitness Journal

Article Comments

Add Comment

14 + 6 =
Cancel
View all questions