Recipes
Great recipes and tips for the whole family
Caribbean Shrimp Salad
Ingredients:
| 3 tbsp | FRENCH'S® Honey Dijon Mustard | 45 mL |
| 1 ½ lb | large shrimp, peeled and deveined | 750 g |
| 3 tbsp | light lime vinaigrette | 45 mL |
| 3 tbsp | plain nonfat yogurt | 45 mL |
| 1 ½ cup | mango, peeled and diced, 1 | 375 mL |
| 1 med | red bell pepper, diced | 1 |
| 1 med | Haas avocado, peeled, pitted and diced | 1 |
| 8 cup | mixed salad greens | 2 L |
Directions:
COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.
MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.
SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.
Tips:
Cooked and peeled shrimp may also be purchased from the seafood department. Papaya or peaches may be substituted for the mango.
Nutritional Analysis Per Serving: 264 Calories, 9 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 222 mg Cholesterol, 26 g Protein, 19 g Carbohydrates, 5 g Dietary Fiber, 491 mg Sodium.
