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A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. —Test Kitchen
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: 1 serving equals 301 calories, 6 g fat (1 g saturated fat), 166 mg cholesterol, 498 mg sodium, 41 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fruit, 1/2 fat.
Originally published as Shrimp Romaine Salad in Light & Tasty February/March 2006, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 08, 2011 by Suzie7455
OMG, this recipe is a 10! My husband and I loved it so much, we couldn't wait to have another serving the next day for lunch! It makes a beautiful plate and if you leave the shrimp on the side, it keeps very well in the refrigerator. The dressing is what really makes the dish, it is to die for!Thanks so much for putting this in your cook book, love it!
OMG, this recipe is a 10! My husband and I loved it so much, we couldn't wait to have another serving the next day for lunch! It makes a beautiful plate and if you leave the shrimp on the side, it keeps very well in the refrigerator. The dressing is what really makes the dish, it is to die for!
Thanks so much for putting this in your cook book, love it!
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