SHRIMP & NECTARINE SALAD

Shrimp & Nectarine Salad image

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 delectable served right away, too. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

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 the 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.

Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges