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Shrimp Salad with Orange-Chive Dressing
For this colorful composed salad of shrimp, tomatoes, spinach, cucumber, and red bell pepper, an unusual and flavorful dressing is made by combining sweet potato puree with orange juice, garlic, mustard, and chives.


  • 1/3 cup diced unpeeled sweet potato
  • 1 garlic clove, peeled
  • 1 pound medium shrimp, shelled and deveined
  • 3 cups (loosely packed) torn stemmed spinach
  • 3 plum tomatoes, diced
  • 1 cup diced red bell pepper
  • 1 cup thinly sliced cucumber
  • 1/4 cup sliced radishes
  • 1/2 cup orange juice
  • 2 tablespoons chopped chives or scallions greens
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper

1. In medium saucepan, bring 1 cup of water to a boil. Add sweet potato and garlic, and return to a boil. Reduce heat to low, cover and simmer until potato is tender, about 7 minutes.

2. With slotted spoon, remove sweet potato and garlic, and set aside to cool. Measure out 2 tablespoons of cooking water and set aside. Return remaining water to a boil over high heat and add shrimp. Return to a boil, reduce heat to medium, cover and cook just until shrimp are cooked through, 2 to 3 minutes. Drain shrimp and set aside loosely covered while you prepare other salad ingredients.

3. Divide spinach among 4 large salad plates. Arrange tomatoes, bell pepper, cucumber, and radishes on top of lettuce. Top each salad with shrimp

4. In a food processor, puree the cooked sweet potato and garlic. Add orange juice and about 1 tablespoon of the reserved sweet potato cooking water, and puree until very smooth. Blend in the chives, oil, mustard and black pepper. If necessary, thin the dressing with a little more potato cooking water.

5. When ready to serve, spoon dressing over salads.


Nutritional Information
Per serving: 163 calories, 5g total fat, 0.8g saturated fat, 2.8g monounsaturated fat, 0.9g polyunsaturated fat, 3.2g dietary fiber, 17g protein, 14g carbohydrate, 135mg cholesterol, 288mg sodium.
Good source of: beta-carotene, selenium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50