SHRIMP & NECTARINE SALAD RECIPE
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's great warm, too. -Mary Ann Lee, Clifton Park, New York
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
- Sprinkle shrimp with lemon pepper and salt. In same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
- In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.
- Yield: 4 servings.
- Originally published as Shrimp & Nectarine Salad in Taste of Home
- June/July 2015
- Nutritional Facts
- serving equals 252 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 448 mg sodium, 27 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch, 1/2 fruit.
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