SHRIMP & NECTARINE SALAD RECIPE

Shrimp & Nectarine Salad Recipe image

Provided by @MakeItYours

Number Of Ingredients 15

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon
SALAD:
4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

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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