Weight Watchers Recipe
Ingredients
* 2 cup(s) cooked skinless light meat turkey, sliced, shredded or chopped*
* 1 medium apple(s), cored and diced
* 1 cup(s) grapes, seedless, sliced in half*
* 2 medium celery, ribs, chopped
* 1 1/2 tbsp vinegar, raspberry-variety
* 2 tsp olive oil
* 1/2 tsp ground coriander
* 1/4 tsp table salt
* 1/4 tsp black pepper, ground
* 4 cup(s) romaine lettuce, shredded
Instructions
* In a large bowl, combine turkey, apple, grapes and celery; toss to combine.
* In a small bowl, whisk together vinegar, oil, coriander, salt and pepper. Add dressing to turkey mixture; toss to combine.
* Arrange lettuce on 4 individual plates and top with turkey salad. Yields about 1 1/4 cups of turkey salad and 1 cup of lettuce per serving.
Notes
* *You can substitute chicken breast for the tukrey and/or 1/2 cup of raisins for the grapes if you prefer (could affect POINTS values).
Showing posts with label vinagrette. Show all posts
Showing posts with label vinagrette. Show all posts
Monday, November 24, 2008
Friday, January 18, 2008
Caribbean Shrimp Salad with Lime Vinagrette
Yield: 4 servings.
Vegaquarian
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 Tbs seasoned rice vinegar, divided
2 Tbs chili garlic sauce (such as Lee Kum Kee)
1 1/2 Tbs olive oil
1 Tbs grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 tsp paprika
1/2 tsp ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 Tbs unsalted pumpkinseed kernels
Combine shrimp, 2 Tbs vinegar, and chili garlic sauce in a large bolw; toss well. Cover and chill 1 hour.
Combine remaining 3 Tbs vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 Tbs avocado around shrimp on each plate. Top each serving with 2 Tbs green onions and 1 1/2 tsp pumpkinseed kernels. Drizzle each salad with 2 Tbs vinagrette.
Jan/Feb 2008 "Cooking Light"
Vegaquarian
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 Tbs seasoned rice vinegar, divided
2 Tbs chili garlic sauce (such as Lee Kum Kee)
1 1/2 Tbs olive oil
1 Tbs grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 tsp paprika
1/2 tsp ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 Tbs unsalted pumpkinseed kernels
Combine shrimp, 2 Tbs vinegar, and chili garlic sauce in a large bolw; toss well. Cover and chill 1 hour.
Combine remaining 3 Tbs vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 Tbs avocado around shrimp on each plate. Top each serving with 2 Tbs green onions and 1 1/2 tsp pumpkinseed kernels. Drizzle each salad with 2 Tbs vinagrette.
Jan/Feb 2008 "Cooking Light"
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