Prawn and Orange Salad
An outstanding salad entrée made light and flavorful with the freshness of citrus. Make it ahead of time and just toss before serving.
1 1/2 pounds deveined shelled large shrimp, cooked
3 oranges, peeled cut into sections
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup light olive or vegetable oil
1/4 cup lemon juice
2 tablespoons ketchup
2 tablespoons Equal® Spoonful™
2 tablespoons minced cilantro or parsley
2 tablespoons mustard seed
1 1/2 tablespoons drained capers
2 cloves garlic, minced
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
- Combine shrimp, oranges and onion in glass bowl.
- Mix remaining ingredients, except lettuce leaves; pour over shrimp mixture and toss. Refrigerate, covered, 2 to 4 hours.
- Arrange lettuce in serving bowl or on salad plates; spoon salad over lettuce.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 190, Saturated Fat: 1 g, Protein: 17 g, Cholesterol: 144 mg, Carbohydrates: 13 g, Fiber: 2 g, Total Fat: 9 g, Sodium: 248 mg.
Food Exchanges: 2 1/2 Lean Meat, 1 Fruit.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.