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Orange-Sesame Shrimp Salad
EatingWell Test Kitchen
“In this healthy Asian-inspired shrimp salad recipe, two types of greens—romaine lettuce and red cabbage—pair beautifully with the avocado and shrimp. Use extra dressing for another salad or as a sauce for baked fish.
¼ cup orange juice
¼ cup cider vinegar
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
2 cups sliced romaine lettuce
1½ cups finely sliced (or diced) red cabbage
3 ounces peeled cooked shrimp
½ ripe avocado, diced
1To prepare dressing: Combine orange juice, vinegar, sugar, soy sauce and oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved. (Makes about ⅔ cup dressing.)
2To prepare salad: Toss lettuce and cabbage in a large bowl with 3 tablespoons of the dressing. Transfer to a plate and top with shrimp and avocado. (Refrigerate the extra dressing for up to 5 days.)
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.