Mango-Shrimp Salad

Mango-Shrimp Salad

With five ingredients—including handy cooked shrimp—this satisfying salad is on the table in only 15 minutes

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
bag (10 oz) mixed salad greens
1
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
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
  1. In large bowl, mix salad greens, shrimp, mango and pea pods.
  2. Pour dressing over salad; toss gently to coat.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 600mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 2g,
    • Sugars 14g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.