1 1/2 lbs. large shrimp, peeled and deveined
3 Tbsp. light lime vinaigrette
3 Tbsp. FRENCH'S® Honey Dijon Mustard
3 Tbsp. plain non-fat yogurt
1 large mango, peeled and diced
1 large red bell pepper, diced
1 med Haas avocado, peeled, pitted and diced
8 cups mixed salad greens (2 L)
8 cups mixed salad greens
COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.
MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.
SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.
Nutritional Analysis Per Serving: 264 Calories, 9 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 222 mg Cholesterol, 26 g Protein, 19 g Carbohydrates, 5 g Dietary Fiber, 491 mg Sodium.
Tips: Cooked and peeled shrimp may also be purchased from the seafood department. Papaya or peaches may be substituted for the mango. If you can't find lime vinaigrette, use 2 tablespoons any light vinaigrette with 1 tablespoon fresh lime juice.