| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
Italian |
Salads, Seafood |
8 |
servings |
INGREDIENTS
| 2 1/2 |
qt |
Water |
| 2 |
lb |
Medium Shrimp |
| 1/4 |
c |
Reduced-Calorie Italian Salad Dressing |
| 3 |
tb |
Shallots; Finely Chopped |
| 2 |
tb |
Red Wine Vinegar |
| 2 |
tb |
Plain Nonfat Yogurt |
| 2 |
tb |
Orange Juice |
| 1 1/2 |
tb |
Dijon Mustard |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Pepper |
| 4 |
c |
Romaine Lettuce; Sliced |
| 2 |
c |
Pink Grapefruit |
| 2 |
c |
Orange Sections |
| 1/4 |
c |
Chopped Fresh Chives |
INSTRUCTIONS
Bring water to a boil, and add shrimp. Cook shrimp 3 to 5 minutes.
Drain and rinse with cold water. Peel and devein shrimp; chill.
Combine salad dressing and next 7 ingredients (salad dressing through
pepper) in a large bowl, and stir well. Add shrimp, and stir. Line a
large platter with sliced lettuce. Spoon shrimp mixture into center
of platter; arrange grapefruit sections around salad. Sprinkle salad
with chives.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on
May 21, 1999, converted by MM_Buster v2.0l.
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