For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Shrimp & Nectarine Salad
Shrimp & Nectarine Salad
Prep Time
25 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 1/3 cup orange juice
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons Dijon mustard
- 1-1/2 teaspoons honey
- 1 tablespoon minced fresh tarragon
- SALAD:
- 4 teaspoons canola oil, divided
- 1 cup fresh or frozen corn
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 8 cups torn mixed salad greens
- 2 medium nectarines, cut into 1-inch pieces
- 1 cup grape tomatoes, halved
- 1/2 cup finely chopped red onion
Directions
- In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
- Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
- In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.
Nutrition Facts
1 serving: 252 calories, 7g fat (1g saturated fat), 138mg cholesterol, 448mg sodium, 27g carbohydrate (14g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch, 1/2 fruit.
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