| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-fat, Salads | 6 | Servings | |
INGREDIENTS
| 4 | qt | Leaf lettuce pieces |
| rinsed & crisped | ||
| 1/2 | lb | Tiny cooked shelled shrimp |
| =OR=- | ||
| 2 | c | Bite-sized pieces of cooked |
| Chicken or Beef Steak | ||
| 1/2 | c | Thinly sliced red onion |
| 1 | Cucumber, ends trimmed | |
| thinly sliced | ||
| 3 | Oranges | |
| 1 | Firm-ripe avocado | |
| 1 | c | Green or red chili dressing |
INSTRUCTIONS
Place lettuce in a large, shallow salad bowl. Arrange shrimp, onion, and cucumber on lettuce. With a short, sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into 1/4" thick slices; arrange on salad. Peel and pit avocado, thinly slice lengthwise, and place slices on salad. Pour dressing over salad and gently mix. Makes 6 to 8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 56.8mg
Potassium: 381.7mg
Carbohydrates: 11.5g
Fiber: 3.1g
Sugar: 5.7g
Protein: 2.7g