| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Avocados, Bobbie’s no, Peaches/nec |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
tb |
Fresh lime juice |
| 1 |
|
Piece peeled fresh ginger; (1 1/2 inch) |
| 1 1/2 |
tb |
Honey |
| 1/8 |
ts |
Hot-pepper sauce |
| 1 |
|
Head Boston lettuce; torn in large pieces |
| 1 |
lb |
Shrimp; large or medium, cooked, peeled and deveined |
| 2 |
lg |
Ripe nectarines; cut in thin wedges (2 3/4 cups) |
| 1 |
lg |
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
LIME-GINGER DRESSING
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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