By Ariel
This is a timely recipe, as Elsha was just talking about all the random places to get recipes. I happened to find this one in my Sunday paper while I was happily clipping my coupons. I talked about my love of Almond Accents just a little over a year ago (and really? A year already?) and I love when I find coupons for them. The original recipe is currently attached to the side of my refrigerator, but I found the original here.
I'm usually more of a chicken salad person, but shrimp might be my new favorite. I tweaked the recipe very slightly by omitting the dressing they called for and creating my own shrimp marinade. I also decided to forgo buying uncooked shrimp in favor of the lazy, already shelled and devined way. I didn't want the shrimp hot, so I defrosted them and plucked them straight into the marinade.
(For one pound of shrimp)
1/4 Cup Orange Juice
1.5 Tbs. Cocktail Sauce
1 Tbs. Raspberry Vinaigrette
1 tsp. Soy Sauce
I mixed the marinade together and covered the shrimp for about 45 minutes. As for the rest of the salad I stuck pretty close to the original recipe, but added a lot of fresh baby spinach.
3 cups baby spinach
2 cups bagged Spring Mix
1 cup red pepper, diced
1/4 cup chopped green pepper (about 4-5 stalks)
1 cup Mandarin Oranges
1/2 cup Almond Accents
1/2 tsp. black pepper
This makes two very generous dinner-sized servings, or four side dish sized servings. According to My Fitness Pal, the generous size will set you back about 280-300 calories. For a dressing, I just drizzled some lemon juice over everything, it really didn't need anything more. This was perfect for warm weather and filling enough for a post-workout dinner. Next time I'm going to add avacados and maybe a little turkey bacon for a more savory swing.
What else sounds good?
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