Shrimp and Kiwi Salad

Shrimp and Kiwi Salad Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield:

2 servings (serving size: 6 shrimp, 1 cup lettuce, and 1/2 cup kiwi)

Recipe from

Cooking Light

Nutritional Information

Calories 330
Caloriesfromfat 29 %
Fat 10.7 g
Satfat 1.5 g
Monofat 5.4 g
Polyfat 1.8 g
Protein 36.9 g
Carbohydrate 22.8 g
Fiber 4.4 g
Cholesterol 259 mg
Iron 5.5 mg
Sodium 405 mg
Calcium 175 mg

Ingredients

1 tablespoon olive oil, divided
12 peeled and deveined large shrimp (about 3/4 pound)
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups torn red leaf lettuce leaves
1 cup cubed peeled kiwifruit (about 3 kiwifruit)

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done. Remove from heat.

Combine 2 teaspoons oil, onions, and next 7 ingredients (onions through black pepper) in a bowl. Add shrimp; toss to coat. Spoon mixture over lettuce; top with kiwi.

Note:

Melissa Dupree,

Cooking Light

May 2002
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