Taste of Home Back To Recipe»

Nutrition Facts

  • One serving:
  • 1 cup shrimp mixture with 1 cup salad greens
  • Calories:
  • 377
  • Fat:
  • 14 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 172 mg
  • Sodium:
  • 197 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 4 g
  • Protein:
  • 27 g
  • Diabetic Exch:
  • 3 very lean meat, 2 fat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

Shrimp and Plum Salad

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.

SERVINGS

 4

CATEGORY

 Salads

PREP

 15 min.

COOK

 35 min.

TOTAL

 50 min.

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.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008