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Composed Shrimp Salad with Lime Vinaigrette

A quick and easy summer luncheon salad or first course for a dinner party.

Makes 4 lunches
Prep time
15 min
Time to Table
15 min

Ingredients

1/4 cup (50 mL)
vegetable oil
2 tsp (10 mL)
grated lime rind
3 tbsp (45 mL)
lime juice
1 tsp (5 mL)
EACH: chili powder and ground cumin
1/4 cup (50 mL)
finely chopped green onion
1 can (284 mL)
mandarin orange Segments - in pear juice
4-6
large Boston Lettuce leaves
1 cup (250 mL)
thinly sliced seedless cucumber (about 1/4 cucumber)
1 can (106 g)
Clover Leaf Cocktail Shrimp, drained

Preparation

  1. Whisk oil, lime rind and juice, chili powder and cumin together in measuring cup; stir in onion and 2 tbsp/30 mL juice from mandarin oranges. Set aside.
  2. Drain and discard remaining juice from mandarins.
  3. Arrange lettuce leaves on individual serving plates; arrange cucumber slices around outside of lettuce leaves and mound shrimp and mandarins in middle.
  4. Drizzle dressing over all.

Prepared with

Nutrition

Amount per serving% Daily Value
Calories
120
Fat
8 g
12%
Saturated Fat
0.5 g
Trans Fat
0.5 g
Saturated + Trans
Cholesterol
35 mg
Sodium
100 mg
4%
Carbohydrate
8 g
3%
Fibre
1 g
4%
Sugar
6 g
Protein
4 g
Vitamin A
6%
Vitamin C
15%
Calcium
2%
Iron
4%

Claims Per Serving

- Low in Saturated Fat
- Low in Sodium
- Source of Vitamin A
- Good Source of Vitamin C

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