| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads, Low-fat |
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 |
sm |
Cucumber; ends trimmed, thinly sliced |
| 3 |
sm |
Oranges |
| 1 |
md |
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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