Spinach & Shrimp Salad w/Citrus Dressing
Source of Recipe
diabeticgourmet.com
List of Ingredients
12 oz. large shrimp
8 cups baby spinach leaves (or flat-leaf spinach), stems removed, rinsed and dried
2 firm nectarines, halved and cut into thin slices
2 medium red bell peppers, seeded and halved
4 very thin slices red onion
1/2 cup fresh orange juice
Juice of 1 lime
1/8 tsp. ground turmeric
2 tsp. extra virgin olive oil
Salt and freshly ground black pepper
1 tsp. fresh oregano, minced
Recipe
Place shrimp in a large saucepan filled with cold water. Bring to a boil over medium-high heat. When shrimp have turned pink and curled, drain and peel them. Remove their veins. Halve each shrimp lengthwise and set aside.
Arrange a quarter of the spinach in a bed on each of 4 dinner plates. (If using flat-leaf spinach, first tear it into bite-size pieces.) Arrange 4 nectarine slices on each bed of spinach. Cut pepper halves into strips. Cut strips into thirds. Arrange one-fourth on top of nectarine slices. Arrange one-fourth of the shrimp over the peppers. Separate onions into rings and arrange over shrimp.
For the dressing, whisk orange and lime juices in a small bowl with turmeric and oregano. Whisk in oil.
Season to taste with salt and pepper. Spoon 2 tablespoons dressing over each salad. Sprinkle oregano on top and serve.
(Salad can be assembled and dressing made up to 4 hours ahead. Cover with plastic wrap and refrigerate. Dress and garnish just before serving.)
Calories: 160
Protein: 16 g
Sodium: 184 mg
Fat: 3 g
Carbohydrates: 17 g
Exchanges: 3 Vegetable, 1/2 Fruit, 2-1/2 Low-fat Meat
|
|
member logon
