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Shrimp and Orange Salad

1
Points® value
Total Time
40 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The dressing for this salad is not to be missed. It’s creamy, tart, and sweet all at the same time—plus, it’s a gorgeous yellow color. Try it once and you’ll be serving it often. If you want to add some more texture and crunch to this salad, sprinkle on a few toasted pumpkin seeds.

Ingredients

Bell pepper

1 item(s), medium, yellow variety

Shallot

1 small, sliced

Fresh lime juice

2 Tbsp

Light sour cream

2 Tbsp

Ground cumin

1 tsp

Black pepper

¼ tsp

Romaine lettuce

2 cup(s), shredded, shredded

Cherry tomatoes

12 medium, halved

Scallions

2 medium, thinly sliced

Orange

1 large, navel variety, peeled and sectioned

Red onion

1 small, sliced into thin rounds

Cilantro

¼ cup(s), fresh, chopped

Cooked frozen shrimp

1 pound(s), medium size, peeled, and deveined

Instructions

  1. 1 Preheat broiler. Line small baking sheet with foil and place bell pepper on foil. Broil 5 inches from heat, turning frequently with tongs, until skin blisters, about 15 minutes. Wrap bell pepper in foil and let steam about 10 minutes. When cool enough to handle, peel bell pepper, remove seeds, and cut into quarters.
  2. 2 To make dressing, put bell pepper, shallot, lime juice, sour cream, cumin, and black pepper in mini food processor and process until almost smooth; season to taste with salt.
  3. 3 Combine lettuce, tomatoes, scallions, orange, onion, and cilantro in large bowl. Add 1/2 cup dressing and toss to coat. Arrange salad on large platter; top with shrimp and drizzle with remaining dressing.
  4. Serving size: (1 1/2 cups salad, about 8 shrimp, and 3 tablespoons dressing)

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