Pineapple And Honeydew Salad

Course : Salads
Serves: 1
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1/3 Pound large shrimp -- peeled, deveined, cooked tails left on
1/2 cup pineapple juice
1/2 Cup minced Del Monte sweet onion
3 Tablespoons honey mustard
2 Tablespoons lime juice
2 Tablespoons chopped fresh mint
1/2 Teaspoon salt and pepper
8 Cups mixed baby salad greens
1/2 medium Del Monte Gold pineapple -- peeled, cored, cut into 1/2-in. thick wedges
1/2 medium Del Monte honeydew melon -- peeled, seeded, cut into 1/2-in. thick wedges
1/2 medium English cucumber -- thinly sliced on the diagonal

Preparation / Directions:

In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper. Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade. To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately.


Nutritional Information:

217 Calories (kcal); 6g Total Fat; (25% calories from fat); 35g Protein; 8g Carbohydrate; 230mg Cholesterol; 1551mg Sodium

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