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Tandoori Shrimp Salad With Curry Vinaigrette

Barbecue.Master's picture
  Tandoori shrimp 1 Cup (16 tbs) (1 Recipe, Adjust Quantity As Needed)
  Mixed salad greens 8 Cup (128 tbs)
  Tomatoes 2 Large, cut into wedges
  Carrots 2 , cut into strips
  Celery stalks 2 , cut into strips
For curry vinaigrette
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Minced green onions 2 Tablespoon
  Minced fresh garlic 1 Teaspoon
  Curry powder 1 Tablespoon
  Brown sugar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Prepare the Tandoori Shrimp.
Meanwhile, prepare the vinaigrette by whisking together all ingredients.
Toss the salad greens with 1/4 cup of the vinaigrette.
Mound the lettuce on serving plates.
Top with Tandoori shrimp, tomatoes, carrots and celery.
Drizzle more dressing to taste over all.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 1017

% Daily Value*

Total Fat 115 g177.1%

Saturated Fat 15.6 g78%

Trans Fat 0 g

Cholesterol 468.4 mg156.1%

Sodium 1154.4 mg48.1%

Total Carbohydrates 72 g24.1%

Dietary Fiber 19.3 g77.1%

Sugars 43.5 g

Protein 63 g125.6%

Vitamin A 599.8% Vitamin C 267%

Calcium 29.3% Iron 53.2%

*Based on a 2000 Calorie diet

Tandoori Shrimp Salad With Curry Vinaigrette Recipe