Recipe by Jennifer Chandler

Jennifer Chandler lightens up a shrimp salad by using nonfat yogurt and a light lime vinaigrette. By adding mango, avocado and serving it over mixed greens, you also get some of your fruit and vegetable servings in.

Prep Time: 15 min.
Cook Time: about 3 min.
Chill Time: 30 min.

Makes 4 servings

Nutritional Analysis Per Serving: 264 Calories, 9g Fat, 1g Saturated Fat, 0g Trans Fat, 222mg Cholesterol, 26g Protein, 19g Carbohydrates, 5g Dietary Fiber, 491mg Sodium.

Ingredients

• 1½ pounds large shrimp, peeled and deveined
• 3 tablespoons light lime vinaigrette
• 3 tablespoons honey Dijon mustard
• 3 tablespoons plain nonfat yogurt
• 1 large mango, peeled and diced (1½ cups)
• 1 medium red bell pepper, diced
• 1 medium Haas avocado, peeled, pitted and diced
• 1 (5 ounce) package mixed salad greens

Directions

1. COOK shrimp in boiling water to cover about 3 minutes until shrimp turn pink. Drain and cool.

2. MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.

3. SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.

Tips: -Cooked and peeled shrimp may also be purchased from the seafood department.
-Papaya or peaches may be substituted for the mango.