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
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