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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I first tasted this refreshing salad at a gathering I attended with my sister, recalls Nancy Rollag of Kewaskum, Wisconsin. I pestered her until she got me a copy of the recipe. Ingredients:
2 tablespoons reduced-fat plain yogurt |
4-1/2 teaspoons dijon mustard |
1 tablespoon honey |
2 tablespoons orange juice |
2 tablespoons white wine vinegar |
1/4 cup fat-free italian salad dressing |
1/8 teaspoon pepper |
3 tablespoons finely chopped green onions |
2 pounds cooked medium shrimp, peeled and deveined |
8 cups torn romaine |
2 cups pink grapefruit sections (about 2 large) |
2 navel orange sections (3 to 4 large) |
Directions:
1. In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade.
2. Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade. Yield: 8 servings.
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