Shrimp and Crab Enchiladas
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Composed Shrimp Salad with Lime Vinaigrette
Makes4 lunches
Prep Time15 min
Time to Table15 min
A quick and easy summer luncheon salad or first course for a dinner party.
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USED IN THIS RECIPE
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
USED IN THIS RECIPE
PREP INSTRUCTIONS
- 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.
- Drain and discard remaining juice from mandarins.
- Arrange lettuce leaves on individual serving plates; arrange cucumber slices around outside of lettuce leaves and mound shrimp and mandarins in middle.
- Drizzle dressing over all.
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 |
