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Obesity Discussion · 02-28-05, 03:45 AM

Pineapple and Honeydew Salad with Honey Mustard and Lime marinated Shrimp
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Ingredients Directions
1/3 lb. large shrimp peeled, deveined, cooked, tails left on
1/2 cup pineapple juice
3 Tbsp. honey mustard
2 Tbsp. lime juice
2 Tbsp. fresh mint, chopped
1/4 tsp. salt
1/2 tsp. pepper
8 cups mixed baby salad greens
1/2 cup pineapple, peeled, cored, cut into 1/2-inch thick wedges
1/2 honeydew melon, peeled, seeded, cut into 1/2 inch thick wedges
1/2 English cucumber, thinly sliced diagonally
In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper.
Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp.
Cover and refrigerate for 1 hour.
Reserve remaining marinade.
To serve, place bed of greens on each of 4 plates.
Arrange pineapple, honeydew melon and cucumber on top of greens.
Top with shrimp and drizzle salads with remaining marinade.
Serve immediately.
Makes 4 servings.

This is an official 5 A Day recipe.
Recipe provided by Del Monte Fresh Produce Company
Nutritional Analysis Per Serving: Calories, 182; Fat, 2g; Cholesterol, 74 mg; Fiber, 5 g; Sodium, 446 mg; percent calories from fat, 9%.

http://www.cdc.gov/nccdphp/dnpa/5ADa...ydew_salad.htm

02-28-05, 03:45 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Pineapple and Honeydew Salad with Honey Mustard and Lime marinated Shrimp Pineapple and Honeydew Salad with Honey Mustard and Lime marinated Shrimp -------------------------------------------------------------------------------- Ingredients Directions 1/3 lb. large shrimp peeled, deveined, cooked, tails left on 1/2 cup pineapple juice 3 Tbsp. honey mustard 2 Tbsp. lime juice 2 Tbsp. fresh mint, chopped 1/4 tsp. salt 1/2 tsp. pepper 8 cups mixed baby salad greens 1/2 cup pineapple, peeled, cored, cut into 1/2-inch thick wedges 1/2 honeydew melon, peeled, seeded, cut into 1/2 inch thick wedges 1/2 English cucumber, thinly sliced diagonally In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper. Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade. To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately. Makes 4 servings. This is an official 5 A Day recipe. Recipe provided by Del Monte Fresh Produce Company Nutritional Analysis Per Serving: Calories, 182; Fat, 2g; Cholesterol, 74 mg; Fiber, 5 g; Sodium, 446 mg; percent calories from fat, 9%. http://www.cdc.gov/nccdphp/dnpa/5ADa...ydew_salad.htm __________________