Grapefruit Shrimp Salad
Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
Reviews
I had grapefruit. I had shrimp. Thought I didn't much care for mixture of fruit and seafood but I made this, and WOW, it is the best salad I have ever made! Try it!
I did modify it a little. I used one container of the uns pink grapefruit sections (6.5 oz), 2 oz. chopped avocado, bibb lettuce, 4 oz shrimp (cooked,peeled/deviened) and mixed it with 2 TBl of ff poppy seed dressing. I've had it two days in a row. The combination is delicious plus by modifications came up with 31 carbs/11.25 fat/322 calories. Just delicious and so refreshing!! It's in the 90s here in Kentucky and this has been a great change of pace for my lunch at work.