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Tuesday, September 24, 2013


Shrimp, Avocado and Spinach Salad

                                                                         2 tsp. sugar
½ tsp. dried tarragon, crumbled
¼ tsp. dry mustard
¼ tsp. seasoned pepper
6 T. red wine vinegar
1 ½ tsp. olive oil
8 c. fresh spinach, washed, stemmed, torn into bite-size pieces
½ avocado, peeled, pit removed, cut into ¾ in. pieces
½ lb. cooked shrimp, patted dry
6 medium mushrooms, cleaned, sliced ¼ in. thick
                                                                         ½ medium red onion, peeled, thinly sliced and                                                                                     separated into rings

In a small bowl or jar with a tight-fitting lid, combine the sugar, tarragon, mustard and pepper.  Add the red wine vinegar and olive oil, then whisk, or cover the jar with the lid and shake, until the sugar is dissolved.  Refrigerate until ready to use.

In a large salad bowl, combine the spinach, avocado, shrimp, mushrooms and onion.  Remove the dressing from the refrigerator, whisk or shake again, and pour over  the salad.  Toss gently to coat.  Serve immediately.

Nutrition Information:  per 1/6 recipe
Calories 163, Total fat 6 g, Saturated fat 1 g, Cholesterol 111 mg, Sodium 218 mg, Carbohydrate 13 g, Fiber 4.5 g,  Sugar 3g,  Protein 16 g 

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