Shrimp Romaine Salad

Name: Shrimp Romaine Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

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

Ingredients

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

Directions

1. 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.

Nutrition Facts

1-1/2 cups: 301 calories, 6g fat (1g saturated fat), 166mg cholesterol, 498mg sodium, 41g carbohydrate (15g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fruit, 1/2 fat.

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