Get five fruit and veggie servings with this salad!
Author: Centers for Disease Control and Prevention
Serves: 4 person(s)
Preparation Time: 20 mins
1/2 cup minced sweet onion
3 Tbsp honey mustard
2 Tbsp lime juice
2 Tbsp chopped fresh mint
1/4 tsp salt
1/2 tsp black pepper (or white pepper)
0.15 kg large shrimp, peeled, deveined, cooked with tails left on
8 cup mixed baby salad greens
1/2 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, thined sliced diagonally
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.
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