Monday, January 27, 2014

Shrimp and Pinneaple Salad

This was such a good salad, and so simple, that I made up enough for several days of lunch. Works perfect as a side dish and stores well too. The pineapple and shrimp compliment each other nicely. I purposely made this as low in fat and calories as possible, which made it even better. So, if you are looking for a delicious, low fat, quick to fix lunch idea give this one a try. You won't be disappointed. This recipe will serve as a side dish for four, or a great lunch for two days.

1/2 Cup Salad Size Shrimp
1/2 Cup Broccoli Floweretts (loosely chopped)
1/2 Cup Fresh Pineapple chopped
1/2 Cup Cherri Tomatoes cut in half.
2 Cups Cooked Vermicelli Pasta

6 TBS Honey Mustard Dippin Sauce
2 TSP Teriyaki sauce

Mix first five ingredients in a large mixing bowl. In a small mixing bowl whip honey mustard and teriyaki sauce together. Toss into salad, blending thoroughly. Cover and set for 1 hour before serving cold.

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