Shrimp Salad with Vinaigrette

SUBMITTED BY: Lisa Casey

"'This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal,' suggests Lisa Casey of Roanoke, Virginia. 'I love the fresh seafood flavor and hint of citrus in the dressing.'"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated orange peel
3 tablespoons olive oil
2 navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon diced pimientos
5 cups Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions

DIRECTIONS

In a large bowl, combine the vinegar, garlic, sugar and orange peel. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour.
Just before serving, toss the shrimp mixture with lettuces and onions.

FOOTNOTE

Nutritional Analysis: One serving (2 cups) equals 174 calories, 8 g fat (1 g saturated fat), 115 mg cholesterol, 130 mg sodium, 9 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 fruit.