With five ingredients—including handy cooked shrimp—this satisfying salad is on the table in only 15 minutes
bag (10 oz) mixed salad greens
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
ripe medium mango, seed removed, peeled and cubed (1 cup)
cup fresh snow pea pods, strings removed, cut diagonally in half
cup sesame ginger dressing
In large bowl, mix salad greens, shrimp, mango and pea pods.
Pour dressing over salad; toss gently to coat.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.