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Shrimp Salad with Vinaigrette

"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings

Ingredients

  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon grated orange zest
  • 3 tablespoons olive oil
  • 2 medium navel oranges, peeled
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 tablespoon diced pimientos
  • 5 cups torn Bibb or Boston lettuce
  • 5 cups torn leaf lettuce
  • 1/4 cup sliced green onions

Directions

  • In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour.
  • Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts
2 cups: 174 calories, 8g fat (1g saturated fat), 115mg cholesterol, 130mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 fruit.

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