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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. âTest Kitchen Ingredients:
2 cups cooked brown rice |
2 cups torn romaine |
1-1/2 cups orange segments |
1 cup halved cherry tomatoes |
1/2 cup sliced red onion |
3 tablespoons orange juice concentrate |
2 tablespoons cider vinegar |
1 tablespoon olive oil |
3/4 teaspoon dried tarragon |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 pound cooked medium shrimp, peeled and deveined |
Directions:
1. In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing. Yield: 4 servings.
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