Shrimp and Plum Salad Recipe

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Fruit pairs beautifully with seafood in this refreshing main-dish salad from our Test Kitchen. Served with a sweet-spicy Asian dressing, it’s ideal for a fancy lunch or a light summer supper.

This recipe is:

Healthy

Diabetic Friendly

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Shrimp and Plum Salad Recipe

Prep: 15 min. Cook: 35 min. + cooling

Yield: 4 Servings

15 35 50

Ingredients

2/3 cup uncooked brown rice
1-1/3 cups water
1 pound cooked medium shrimp, peeled and deveined
2 large fresh plums, sliced
1/2 cup chopped peeled cucumber
2 tablespoons minced fresh cilantro
1 green onion, chopped
1 jalapeno pepper, seeded and chopped
DRESSING:
3 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons honey
1/2 teaspoon ground mustard
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon Thai chili sauce
1 garlic clove, minced
4 cups spring mix salad greens

Directions

In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
Stir in the shrimp, plums, cucumber, cilantro, onion and jalapeno. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard, ginger, chili sauce and garlic; shake well. Pour over shrimp mixture and toss to coat. Serve over salad greens. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup shrimp mixture with 1 cup salad greens equals 377 calories, 14 g fat (1 g saturated fat), 172 mg cholesterol, 197 mg sodium, 36 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

Originally published as Shrimp and Plum Salad in Light & Tasty June/July 2007, p57