Shrimp and Nectarine Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- salad:
- 3 tablespoons cider vinegar
- 1/3 cup orange juice
- 1 cup grape tomatoes halved
- 1/2 teaspoon lemon-pepper seasoning
- 4 teaspoons canola oil divided
- 1 cup fresh or frozen corn
- 1-1/2 teaspoons honey
- 1-1/2 teaspoons dijon mustard
- 1/2 cup finely chopped red onion
- 1 tablespoon minced fresh tarragon
- 8 cups torn mixed salad greens
- 1 pound uncooked shrimp (26-30 per pound) peeled and deveined
- 2 medium nectarines cut into 1-inch pieces
- Carbohydrate 32.5959034402536 g
- Cholesterol 0 mg
- Fat 6.50346582391807 g
- Fiber 3.57498759956461 g
- Protein 4.194137916851 g
- Saturated Fat 0.613330332642341 g
- Serving Size 1 1 serving (244g)
- Sodium 15.9567187503434 mg
- Sugar 29.020915840689 g
- Trans Fat 0.343252333244442 g
- Calories 199 calories
Directions In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan. Sprinkle shrimp with lemon pepper and salt. In same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn. In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately. Yield: 4 servings. Originally published as Shrimp & Nectarine Salad in Taste of Home June/July 2015 Nutritional Facts 1 serving equals 252 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 448 mg sodium, 27 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch, 1/2 fruit. Print Add to Recipe Box Email a Friend
