Pear and shrimp salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh ripe Anjou pears; (1 to 2) | |
| 1 | can | Pineapple chunks; (8 1/4 oz.) |
| 1½ | cup | Cooked tiny shrimp |
| 1 | Cucumber; scored and sliced | |
| Sliced radishes | ||
| Alfalfa sprouts | ||
| Lettuce | ||
| 2 | tablespoons | Honey |
| 2 | teaspoons | Vinegar |
| 1 | teaspoon | Celery seed |
| ¼ | teaspoon | Salt |
| 1 | carton | Plain yogurt; (8 oz.) |
Directions
HONEY YOGURT DRESSING
Core and slice pears. Drain pineapple chunks, reserving syrup. Brush pears with reserve syrup to prevent browning. Arrange pears, pineapple, shrimp, cucumber and radishes on lettuce lined platter. Garnish with alfalfa sprouts. Serve with Honey Yogurt Dressing.
Honey Yogurt Dressing: Fold honey, vinegar, celery seed and salt into yogurt. Chill. Garnish with sunflower seeds, if desired.
Always be sure to use ripe pears.
Per serving: 82 Calories (kcal); 2g Total Fat; (22% calories from fat); 3g Protein; 14g Carbohydrate; 8mg Cholesterol; 164mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 1 Other Carbohydrates
Recipe by:
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