Spring Green Salad
- 20 min.
- 19 min.
- Rinse shrimp and pat dry with paper towels. In a large skillet, warm oil over medium-high heat. Add shrimp and cook for 4 minutes or until firm and lightly browned, turning once. Season to taste with salt and pepper.
- In a 2-quart saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
- On a large platter, combine greens, radishes, cucumber, shrimp and quinoa. Drizzle with some of the Orange Vinaigrette; serve remaining vinaigrette on the side.
ORANGE VINAIGRETTE: In a small bowl, combine
¼ cup fresh orange juice, 1 teaspoon Dijon mustard and 1 teaspoon honey. Whisking constantly, drizzle in ¼ cup olive oil. Stir in 1 teaspoon finely chopped green onions or chives and kosher salt, to taste.
Nutrition facts per serving: 328 calories, 16 g fat, 2 g saturated fat, 0 g trans fat, 73 mg cholesterol, 932 mg sodium, 27 g carbohydrates, 7 g fiber, 5 g sugar, 18 g protein. Daily Values: 188% vitamin A, 49% vitamin C, 30% calcium, 34% iron.