Recipe
Salad
Tropical Shrimp Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 170mg
- Sodium: 330mg
- Total Carbohydrates: 28g
- Protein: 28g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 160%
0%
Iron 30%
0%
Calcium 20%
Recipe Source:
Hy-Vee HealthMarket, July 2008.