3 tbsp apple cider vinegar or white wine vinegar
1 garlic clove, minced
1 tsp Splenda Granulated (or equal amount of your favorite sweetener)
1 tsp orange zest
3 tbsp olive or canola oil
2 medium navel oranges, peeled
1 lb cooked medium shrimp, peeled and deveined
1 tbsp diced pimento
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions
Combine the vinegar, garlic, Splenda and orange zest in a large bowl; whisk in the oil and set aside.
Cut the oranges into 1/2-inch slices then quarter each slice.
Add the shrimp, oranges, and pimento to the dressing; toss to coat. Cover and chill at least an hour.
Just before serving, toss the dressing with the lettuce and onions.
Yield: 6 servings
Per serving of two cups: 174 calories, 8 g (1 sat) fat, 9 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 fruit
1 tsp Splenda Granulated (or equal amount of your favorite sweetener)
1 tsp orange zest
3 tbsp olive or canola oil
2 medium navel oranges, peeled
1 lb cooked medium shrimp, peeled and deveined
1 tbsp diced pimento
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions
Combine the vinegar, garlic, Splenda and orange zest in a large bowl; whisk in the oil and set aside.
Cut the oranges into 1/2-inch slices then quarter each slice.
Add the shrimp, oranges, and pimento to the dressing; toss to coat. Cover and chill at least an hour.
Just before serving, toss the dressing with the lettuce and onions.
Yield: 6 servings
Per serving of two cups: 174 calories, 8 g (1 sat) fat, 9 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 fruit
Note: I got this recipe and picture from the Premiere Edition of Light and Tasty Magazine 2001.
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