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Home : Diabetic Recipes : Salads

Cool Melon and Shrimp Salad

Serving size is 4 oz. shrimp and 1/4 cup fruit.

Yield: 4 servings
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Ingredients

  • 1/2 cup honeydew chunks
  • 1/2 cup cantaloupe chunks
  • 1 cup sliced cucumber (in bite-sized pieces)
  • 1 pound frozen, precooked large shrimp, thawed

    Dressing Ingredients:

  • 1/2 cup limeade concentrate
  • 2 teaspoons canola oil
  • 1 teaspoon chili powder

Directions

  1. Combine the melons, cucumbers, green onions, and shrimp.
  2. In a small bowl, whisk together the dressing ingredients. Add to the fruit-shrimp mixture.
  3. Serve at room temperature or chill for several hours.

Nutritional Information (Per Serving)
Calories: 222
Protein: 24 g
Sodium: 264 mg
Cholesterol: 220 mg
Fat: 4 g
Dietary Fiber: 1 g
Sugars: 20 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat

Source: Express Lane Diabetic Cooking

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