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Shrimp Romaine Salad

 Shrimp Romaine Salad
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
4 ServingsPrep/Total Time: 25 min.

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

  • 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.
Nutritional Facts: 1 serving equals 301 calories, 6 g fat (1 g saturated fat), 166 mg cholesterol, 498 mg sodium, 41 g carbohydrate, 5 g fiber,

2 of 2

Shrimp Romaine Salad (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fruit, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.