Shrimp Salad with Asparagus and Oranges

Posted on: April 01, 2016

Want to avoid dealing with traditional nutrition labels altogether? Eat foods loaded with fresh fruits and vegetables, like this delightful springtime salad.

Ingredients:

12 oz. asparagus, trimmed and cut into 3-inch pieces
1 lb. large raw peeled shrimp
2 navel oranges
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
Salt and pepper to taste
1 head romaine lettuce, cut or torn into bite-size pieces
4 radishes, thinly sliced
2 Tbsp. chopped fresh chives

Directions:

In a medium saucepan of boiling salt water, cook asparagus 1 to 2 minutes until crisp-tender. Remove with a slotted spoon, rinse with cold water and set aside to cool. Add shrimp to boiling water and cook until opaque, 2 to 3 minutes. Drain, rinse with cold water and set aside to cool.

To make dressing, squeeze one orange to yield 1 c. juice; then, in a small bowl, combine juice, olive oil, vinegar, and salt and pepper to taste. Peel and cut remaining orange into bite-size pieces.

In a large bowl, toss lettuce with about two-thirds of the dressing. Divide salad among plates. Top with shrimp, asparagus, orange pieces and radishes. Drizzle with remaining dressing, sprinkle with chives and serve.

Makes 4 (3-cup) servings.

Nutritional information per serving: 271 calories, 9.7 g total fat, 32.2 g protein, 14.5 g carbohydrates, 213 mg cholesterol, 221 mg sodium, 5 g dietary fiber.

Filed under: 2016