Island shrimp and nectarine salad

4 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
3 tablespoons Fresh lime juice
1 Piece peeled fresh ginger; (1 1/2 inch)
1½ tablespoon Honey
⅛ teaspoon Hot-pepper sauce
1 Head Boston lettuce; torn in large pieces
1 pounds Shrimp; large or medium, cooked, peeled and deveined
2 larges Ripe nectarines; cut in thin wedges (2 3/4 cups)
1 large Ripe avocado; halved, seeded, peeled and sliced thin lengthwise
½ cup Thinly sliced red onion
1 cup Fresh basil leaves; cut in thin strips

Directions

LIME-GINGER DRESSING

Process Dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl. Add remaining ingredients and toss to mix and coat.

Serves 4

Per serving: 440 cal, 28 g pro, 31 g car, 25 g fat, 221 mg chol, 274 mg sod. Exchanges: 1 fruit, ½ other car, 1 vegetable, 4 very lean meat, 5 fat

Prep: 20 min

Cost per Serving: $2.61

Pick up ready-to-eat shrimp, lettuce, an avocado and nectarines (substitute peaches, pineapple or mango if the nectarines aren't up to par) and you've got nearly everything you'll need. Just whip up the simple dressing, toss everything together and dinner's ready--and the kitchen's cool.

Posted to KitMailbox Digest by Aleeda Crawley <ARC63@...> on Jun 02, 1998

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