| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Avocados |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
T |
Fresh lime juice |
| 1 |
|
Piece peeled fresh ginger |
|
|
1 1/2 inch |
| 1 1/2 |
T |
Honey |
| 1/8 |
t |
Hot-pepper sauce |
| 1 |
|
Head Boston lettuce, torn in |
|
|
large pieces |
| 1 |
lb |
Shrimp, large or medium |
|
|
cooked peeled and |
|
|
deveined |
| 2 |
|
Ripe nectarines, cut in thin |
|
|
wedges 2 3/4 cups |
| 1 |
|
Ripe avocado, halved |
|
|
seeded peeled and sliced |
|
|
thin lengthwise |
| 1/2 |
c |
Thinly sliced red onion |
| 1 |
c |
Fresh basil leaves, cut in |
|
|
thin strips |
INSTRUCTIONS
Process Dressing ingredients in blender or food processor until ginger
is finely chopped. Pour into a large salad bowl. Add remaining
ingredients and toss to mix and coat. Serves 4 Per serving: 440 cal,
28 g pro, 31 g car, 25 g fat, 221 mg chol, 274 mg sod. Exchanges: 1
fruit, 1/2 other car, 1 vegetable, 4 very lean meat, 5 fat Prep: 20
min Cost per Serving: $2.61 Pick up ready-to-eat shrimp, lettuce, an
avocado and nectarines (substitute peaches, pineapple or mango if the
nectarines aren't up to par) and you've got nearly everything you'll
need. Just whip up the simple dressing, toss everything together and
dinner's ready--and the kitchen's cool. Posted to KitMailbox Digest
by Aleeda Crawley <ARC63@ix.netcom.com> on Jun 02, 1998
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