Mango Shrimp Salad
With five ingredients-including handy cooked shrimp — this satisfying salad is on the table in only 15 minutes.
1 (10 ounce) bag mixed salad greens
1 pound cooked deveined peeled medium shrimp, thawed if frozen, tail
1 ripe medium mango, seed removed, peeled and cubed (1 cup)
1 cup fresh snow pea pods, strings removed, cut diagonally in half
3/4 cup sesame ginger dressing
In large bowl, mix salad greens, shrimp, mango and pea pods. Pour dressing over salad; toss gently to coat.
Preparation/Total Time: 15 minutes
Pick up some croissants at the bakery to serve alongside this salad.
To seed a mango, use a sharp knife to make a cut through one side of fruit, sliding knife next to seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; blend peel back and carefully slide knife between peel and flesh to separate. Discard peel and cut flesh into cubes.
Amount per serving: Calories 350 (Calories from Fat 200), Total Fat 22 g (Saturated Fat 3 g, Trans Fat 0 g), Cholesterol 160 mg; Sodium 600 mg; Total Carbohydrate 18 g (Dietary Fiber 2 g, Sugars 14 g), Protein 19 g; Exchanges: 1 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 4 Fat; Carbohydrate Choices: 1