Seafood citrus salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Grapefruit, medium | |
| 1 | Orange medium | |
| 4 | cups | Lettuce, iceberg |
| 1 | medium | Pepper, red or green |
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Water |
| 2 | tablespoons | Vegetable oil |
| 2 | eaches | Onions, green |
| ¼ | cup | Chilis canned, diced |
| 8 | ounces | Shrimp, tiny about 40 |
| ¼ | teaspoon | Salt |
| Red pepper, dash | ||
| ⅛ | teaspoon | Chili powder |
Directions
DRESSING
Peel grapefruit and orange, remove all white membranes,. Over a bowl to catch juices, section fruit by cutting on both sides of each section, remove fruit sections. Set fruit sections aside, reserve 2 tbsp. juice to use in dressing. Prepare dressing by mixing all ingredients, set in fridge to chill. Arrange 1 cup lettuce on each of 4 plates or bowls. Arrange ¼ of pepper strips, green onions, chilis and shrimp on each plate, then fruit slices. Drizzle 1 tbsp.
lime dressing over each salad. Dressing. In small container, with tight fitting lid, combine lime juice water, 2 tbsp. reserved fruit juice, oil, salt red pepper and chili powder. Cover tightly, shake 15 seconds. can be stored up to 5 days. Submitted By JESSE WALTERS On 10-13-94