Cold Shrimp Salad with Citrus Vinaigrette

Sep 01, 2005

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.

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