Poached Shrimp Salad with Cider Dressing

Poached Shrimp Salad with Cider Dressing Recipe
Randy Mayor
Cider's bright, fresh-pressed flavor comes through in both the shrimp and dressing for this dish. For more tartness, you can substitute Granny Smith apples for Fujis.


4 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 26 %
Fat 8.7 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 1.4 g
Protein 37.6 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 259 mg
Iron 5.4 mg
Sodium 279 mg
Calcium 163 mg


4 cups apple cider
1/4 cup thinly sliced peeled fresh ginger
3 tablespoons fresh lemon juice (about 1 lemon)
4 teaspoons Worcestershire sauce
10 black peppercorns
2 (3-inch) cinnamon sticks
2 star anise
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup apple cider
2 tablespoons cider vinegar
1 tablespoon plain low-fat yogurt
1 1/2 teaspoons extravirgin olive oil
1/2 teaspoon prepared horseradish
5 cups torn Boston lettuce (about 2 small heads)
4 cups trimmed watercress (about 2 bunches)
2 Fuji apples, cored and cut into 1/4-inch-thick wedges
1/2 thinly sliced peeled avocado


To prepare shrimp, combine the first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain cider mixture through a sieve into a large bowl; discard solids. Return cider mixture to pan; bring to a boil. Stir in shrimp; reduce heat, and simmer 5 minutes. Remove pan from heat. Let stand 30 minutes. Remove shrimp from cider mixture, and discard cider mixture. Chop shrimp; chill.

To prepare dressing, combine 1/2 cup cider and the next 4 ingredients (through horseradish) in a medium bowl, stirring with a whisk.

To prepare salad, place lettuce and remaining ingredients in a large bowl. Drizzle 1/2 cup dressing over lettuce mixture; toss gently to coat. Add shrimp to remaining dressing; toss to coat. Arrange shrimp on top of salad.

Mary Lou Heiss,

Green Tea,

Cooking Light

October 2006
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