Tropical Seafood Salad
Serves 4
Pineapple vinaigrette and langostinos make this unusual salad extra-special. Langostinos are like baby lobster tails, but sweeter and more tender. You will find them already cooked at the seafood counter.
- Jessica Siegel, Registered Dietitian
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INGREDIENTS:
2 tablespoons Langer’s frozen pineapple juice concentrate, thawed
4 teaspoons Maitre Jacques champagne vinegar
1 teaspoon Grey Poupon Dijon mustard
4 teaspoons Napa Valley organic olive oil
1 tablespoon minced shallot
1 teaspoon McCormick organic ground coriander
¼ teaspoon salt
¼ teaspoon black pepper
1 5-ounce box Gelson’s Finest organic spring mix with herbs
1 large ripe mango, diced
½ avocado, diced
8 ounces cooked langostinos, rinsed under cold water
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DIRECTIONS:
– Combine the pineapple juice, vinegar and mustard in a small bowl. Wisk in the olive oil stir in the shallot, coriander, salt and pepper. Let stand while you prepare the salad.
– In a large salad bowl, combine the spring mix, mango and avocado. Toss with the dressing and divide among four plates. Top each salad with two ounces of langostinos.
| Each serving of 2 cups salad with 2 ounces langostinos contains: | ||
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Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron |
240 13 g 2 g 0 g 60 mg 380 g 20 g 15 g 12 g 14 g 22% DV 40% DV 6% DV 5% DV |
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