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Ingredients: |
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2 tablespoons reduced fat plain yogurt
4-1/2 teaspoons Bookbinder's Dijon Mustard
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons white wine vinegar or cider vinegar
¼ cup fat-free Italian salad dressing
1/8 teaspoon pepper
3 tablespoons finely chopped green onions
2 pounds cooked medium shrimp, peeled and deveined
8 cups torn romaine
2 cups pink grapefruit sections (about 2 large)
2 cups navel orange sections (3 to 4 large) |
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Directions: |
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In a large bowl, whisk together the first eight ingredients in
the order listed. Add shrimp; toss to coat. Let stand for 15-30
minutes. Drain, reserving marinade. Arrange romaine on a serving
platter; top with shrimp, grapefruit and oranges. Drizzle with
reserved marinade.
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