Recipe

Curried Shrimp Salad with Raisins

Sour cream and curry combine with golden rasisns, shrimp and fruits for a satisfying summer salad.

Details

Serves: 8

INGREDIENTS

Dressing

1/2 c. non-fat dairy sour cream
1 tbsp. lemon juice
1 tsp. sugar
5/8 teaspoon curry powder
1/8 teaspoon salt

Salad

1/2 fresh pineapple* (about 1 pound)
2 medium, fresh ripe nectarines or peaches, divided
2 fresh ripe plums, sliced
1 c. California golden raisins
1-1/2 lb. medium prawns, cooked and shelled
1 bunch green or red leaf lettuce
1 green onion, sliced diagonally

PROCEDURE

In small bowl, combine all ingredients for dressing; cover and chill. For Salad, peel and cut fresh pineapple into short spears, reserving juice. Cut 1 1/2 nectarines into large chunks and combine with pineapple, sliced plums, raisins and cooked prawns in large bowl. Toss to coat with reserved pineapple juice. Line individual salad plates or large serving platter with lettuce leaves. Mound fruit mixture in center. Slice remaining 1/2 nectarine; dip in pineapple juice and arrange along with pineapple spears around fruit mixture. Sprinkle green onion slices over all. Serve with dressing to drizzle on.

Note: Substitute 20 ounce can pineapple.

Nutrition Information (per serving)

Calories 200(6% from fat); Total Fat 1.5g (sat 0g, mono 0.3g, poly 0.6g); Cholesterol 165mg; Protein 20g; Carbohydrates 29g; Fiber 2g; Iron 3mg; Sodium 250mg; Calcium 78mg

This recipe is found in the following categories:

Entrée Salads

Salads and Dressings

Special Diet

Low Fat