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Pineapple and Honeydew Salad




Source of Recipe


Internet


List of Ingredients




1/3 lb. large shrimp peeled, deveined, cooked, tails left on
1/2 cup pineapple juice
3 Tbsp. honey mustard
2 Tbsp. lime juice
2 Tbsp. fresh mint, chopped
1/4 tsp. salt
1/2 tsp. pepper
8 cups mixed baby salad greens
1/2 cup pineapple, peeled, cored, cut into 1/2-inch thick wedges
1/2 honeydew melon, peeled, seeded, cut into 1/2 inch thick wedges
1/2 English cucumber, thinly sliced diagonally


Recipe



In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper.

Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade.

To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately.

Makes 4 servings