Tangerine Tango
This salad will ring your bells, I promise. The key is melding a purpose-mixed dressing with just the right combination of veggies, herbs, and the protein source. We chose to use cooked shrimp for the protein, which is nearly an ideal source, with very little fat and very low calorie count. As a result, this salad accounts for less than 200 calories per serving (about 4 WW points).
- Preparing Time: 35 minutes
- Total Time: 3 hours and 35 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1/2 tbsp sesame oil dressing
- 2 tbsp tangerine balsamic vinegar dressing
- 2 tbsp tj's orange muscat champagne vinegar dressing
- 1 tbsp celery flakes dressing
- 1 tbsp chef paul prudhomme's blackened redfish seasoning
- 2 tbsp tj's sweet chili sauce marinade
- 1 1/2 cup lightly chopped baby spinach
- 1 1/2 cup lightly chopped romaine lettuce
- 1/2 cup sliced armenian cucumber
- 1/2 cup mandarin orange slices
- 1/2 cup cubed ambrosia melon
- 1/2 beefsteak tomato sliced thin
- 22 pre-cooked shrimp (we use frozen)
- 2 tbsp tarragon flakes
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Marinate the shrimp for 3 or more hours prior to serving time Prepare vegetables and fruit per the list above Add spinach, lettuce, cucumber and Tarragon in a bowl Pour 2 Tbsp of dressing into the bowl and toss until thoroughly blended Spoon onto two plates, distributing the ingredients evenly Add the fruit to the top of the salads Add tomato slices to the top of the salad Add shrimp to the top of the salad Pour remaining dressing on the two salads Salt (we use Himalayan Pink Crystals) and fresh ground pepper to taste Serve and ENJOY!
