This salad is ideal for lunch or a light dinner during the warm summer months.
Ingredients:
Dressing-
1/3 cup of orange juice
3 tbls. of cider vinegar
1 ½ tsp. of Dijon mustard
1 ½ tsp. of honey
1 tbls. Of minced tarragon
Combine the ingredients and blend well.
Salad-
4 tsp. of canola oil
1 cup of fresh or thawed frozen corn
1 pound of shrimp (26 to 30) peeled and deveined
8 cups of mixed salad greens torn
2 nectarines cut into bite-sized pieces
1 cup of cherry tomatoes halved
½ cup of chopped red onion
½ tsp. of lemon/pepper seasoning
¼ tsp. of salt
Heat one teaspoon of the canola oil over medium heat. Add the corn and cook for 2 minutes. Remove the corn. Sprinkle the shrimp with the lemon/pepper and salt. Heat three tsp. of canola oil in the same pan. Add the shrimp and cook for 4 minutes while stirring. Add the corn.
In a bowl, combine the remaining vegetables and drizzle with 1/3 cup of the salad dressing. Toss to mix well. Divide the salad onto four plates. Top with the shrimp and corn. Drizzle the rest of the salad dressing onto the salad and serve.
Each serving provides:
252 calories
7 grams of fat
138 milligrams of cholesterol
448 milligrams of sodium
14 grams of sugar
5 grams of fiber
23 grams of protein
Diabetic exchange: 3 meat, 2 vegetables, 1 fat, ½ starch and ½ fruit
