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Asparagus and Shrimp Salad

Makes: 4 servings
Start to Finish 30 mins
Asparagus and Shrimp Salad
Ingredients
  • 1  pound  fresh or frozen medium shrimp in shells
  • 1/2  teaspoon  finely shredded orange peel
  • 2  tablespoons  orange juice
  • 1  pound  fresh asparagus, trimmed
  • 3  oranges
  •  Orange juice (optional)
  • 1  tablespoon  olive oil or salad oil
  • 1  tablespoon  white wine vinegar
  • 1  clove garlic, minced
  • 1  teaspoon  chopped fresh tarragon
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 6  cups  torn mixed salad greens
  • 1/4  cup  sliced green onions
Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.

2. In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again.

3. Peel oranges. Working over a bowl, cut oranges into sections; reserve 1/3 cup of the juice. (If necessary, add additional orange juice to make 1/3 cup.) In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, tarragon, salt, and pepper.

4. In a large bowl, combine shrimp, asparagus, orange sections, greens, and green onions. Pour dressing over all; toss gently to coat.

Nutrition Facts (Asparagus and Shrimp Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 233,
  • Fat, total (g) 6,
  • chol. (mg) 172,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 4,
  • pro. (g) 26,
  • sodium (mg) 165,
  • Percent Daily Values are based on a 2,000 calorie diet

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