Shrimp Romaine Salad Recipe

5 1 1
Shrimp Romaine Salad Recipe
Shrimp Romaine Salad Recipe photo by Taste of Home
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Shrimp Romaine Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Shrimp Romaine Salad in Light & Tasty February/March 2006, p19

Nutritional 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.

  • 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
  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. Yield: 4 servings.
Originally published as Shrimp Romaine Salad in Light & Tasty February/March 2006, p19

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Suzie7455 User ID: 6030587 149903
Reviewed Jun. 8, 2011

"OMG, this recipe is a 10! My husband and I loved it so much, we couldn't wait to have another serving the next day for lunch! It makes a beautiful plate and if you leave the shrimp on the side, it keeps very well in the refrigerator. The dressing is what really makes the dish, it is to die for!

Thanks so much for putting this in your cook book, love it!"

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