Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 437
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 30
- Cholesterol
- 183
- Sodium
- 783
- Total: 25 min
- Prep: 25 min
Ingredients
1 pound raw medium-large shrimp, peeled and deveined
Southwest Vinaigrette, recipe follows
Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE® Extra Veggie¿ with Snap Peas
1 cup canned black beans, rinsed and drained
1 medium avocado, peeled and cubed
1/2 cup sliced DOLE Red Onion
Lightly crushed tortilla or corn chips
Southwest Vinaigrette:
1/3 cup canola oil
2 tablespoons cider vinegar
2 tablespoons lime juice
1 tablespoon dry taco seasoning (from 1-ounce package)
Directions
- Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
- Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.