Tropical Shrimp Salad
Servings and Ingredients
|1||(6 oz) container Hy-Vee lite Key lime pie yogurt|
|1 tsp.||lime peel|
|2 c.||peeled, sectioned and chopped Australian navel oranges|
|2 c.||halved Driscoll strawberries|
|2||(6 oz each) bags baby spinach leaves, divided|
|1 lbs.||cooked large shrimp, shelled and deveined|
|Juice of half a lime|
- In medium bowl, combine yogurt and lime peel, blending well. Stir in oranges and strawberries.
- Divide spinach leaves among 4 plates. Divide fruit and yogurt mixture on top of spinach leaves on each plate. Top with shrimp and squeeze juice from half of lime over shrimp.
230 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 170mg
- Sodium: 330mg
- Total Carbohydrates: 28g
- Protein: 28g
Vitamin A 70%
Vitamin C 160%
Hy-Vee HealthMarket, July 2008.