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Shrimp Romaine Salad
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2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined
In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For
dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil,
tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining
dressing over rice mixture and toss to coat. Divide among four plates; top with
shrimp. Drizzle with reserved dressing.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |