This nourishing salad, rich with carotenes and vitamins B and C, is also refreshing and easy to digest—perfect for a hot day spent swimming at the beach. It can be prepared the night before your picnic; add the vinaigrette just before you go.
Recipe Ingredient Details:
1/2 cup extra-virgin olive oil
1/4 cup white-wine vinegar
2 teaspoons minced fresh serrano or jalapeño pepper
Pinch of saffron threads
Juice of 2 limes (about 1/2 cup)
1/2 head romaine lettuce leaves
2 pints yellow pear or grape tomatoes, halved
1/3 cup diced yellow bell pepper
1/3 cup diced cantaloupe
1/3 cup fresh or bottled diced mango
1/3 cup diced papaya
1/3 cup diced jicama
1 medium cucumber, peeled, cut lengthwise, cored, and cut into 1/2-inch pieces
1 pound small shrimp, shelled and cooked
4 tablespoons minced fresh chives
Combine olive oil, vinegar, peppers, saffron, and lime juice in the bowl of a food processor and blend well.
In a large unbreakable bowl with a lid, shred romaine leaves.
In a second large bowl, combine remaining ingredients except for chives. Pour about half of the dressing over shrimp mixture and toss well. Mound mixture on lettuce leaves and garnish with minced chives. Pack into an insulated cooler just before leaving, and keep well chilled until serving time.
Recipe Additional Notes:
PER SERVING: 172 cal, 40% fat cal, 8g fat, 1g sat fat, 112mg chol, 15g protein, 11g carb, 3g fiber, 101mg sodium
Tue, 2012-08-21 22:37