PrintWhy not kick off your "lighten-up for spring" campaign by inviting a friend over and making this flavorful salad for lunch on the next nice spring day?
Shrimp Salad
Yield: 6 servings
Serving Size: 2 cups
Ingredients:
Salad
12 ounces medium shrimp, peeled, deveined and cooked (about 3 cups)
1/4 cup crumbled feta cheese
1/4 cup chopped sun dried tomatoes
4 cups broccoli florets
1 1/2 cups carrots, sliced into rounds (about 3 medium carrots)
1 large head romaine lettuce, chopped
Dressing
1/2 cup orange juice
2 tablespoons rice wine vinegar (unsweetened)
2 tablespoons olive oil
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. In a large salad bowl, toss together all salad ingredients.
2. In a medium bowl, whisk together all dressing ingredients.
3. Drizzle dressing over salad and toss well to coat.
Nutritional Information: 146 calories, 6g total fat, 1g saturated fat, 77mg cholesterol, 77g sodium, 11g total carbohydrate, 3g dietary fiber, 12g protein.
Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.
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