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Recipe: Fab Four Main Course Salad
Recipe Category: Main Course Entree Recipes
Similar Categories: Fab, Four, Main, Course, Salad
Fab Four Main Course Salad
Yield: 4 Servings
Olive oil to film skillet
1 lb Lg shrimp; peel, devein
3 Garlic cloves; mince
Salt and pepper
1/4 c Cilantro leaves; chop
Red pepper flakes
2 lb Ripe tomatoes; seed, dice
2 md Cucumbers; peel, seed, dice
1 Haas avocado; peel, pit,
-dice
1 sm Onion; chop fine
VINAIGRETTE
1/4 c Cider vinegar
1 Lime; Juice of
1 Lemon; Juice of
1 tb Minced jalapeno
2 tb Olive oil
Salt and pepper
3/4 lb Salad greens
In large skillet, heat olive oil and add shrimp, garlic, salt and pepper;
cook 2 minutes, turning shrimp so they cook evenly. Quickly add cilantro
and red pepper flakes, cook 15 seconds more and remove to a platter to
cool. Meanwhile, toss together tomatoes, cucumbers, avocado and onion.
Whisk together ingredients for vinaigrette and toss with tomato mixture.
Place greens on each of 4 serving plates. Top with tomatoes mixture, then
divide shrimp evenly over each plate, not leaving out the shrimp's cooking
accents. Serve immediately. 333 cal; 18 gr fat; 49% fat; 10.28 gr fiber.
Source: The Detroit News. MM waldine_vangeffen.
By Sandee Eveland on Jan 21, 2000
Yield: 4 Servings
Olive oil to film skillet
1 lb Lg shrimp; peel, devein
3 Garlic cloves; mince
Salt and pepper
1/4 c Cilantro leaves; chop
Red pepper flakes
2 lb Ripe tomatoes; seed, dice
2 md Cucumbers; peel, seed, dice
1 Haas avocado; peel, pit,
-dice
1 sm Onion; chop fine
VINAIGRETTE
1/4 c Cider vinegar
1 Lime; Juice of
1 Lemon; Juice of
1 tb Minced jalapeno
2 tb Olive oil
Salt and pepper
3/4 lb Salad greens
In large skillet, heat olive oil and add shrimp, garlic, salt and pepper;
cook 2 minutes, turning shrimp so they cook evenly. Quickly add cilantro
and red pepper flakes, cook 15 seconds more and remove to a platter to
cool. Meanwhile, toss together tomatoes, cucumbers, avocado and onion.
Whisk together ingredients for vinaigrette and toss with tomato mixture.
Place greens on each of 4 serving plates. Top with tomatoes mixture, then
divide shrimp evenly over each plate, not leaving out the shrimp's cooking
accents. Serve immediately. 333 cal; 18 gr fat; 49% fat; 10.28 gr fiber.
Source: The Detroit News. MM waldine_vangeffen.
By Sandee Eveland on Jan 21, 2000
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