Chunks of papaya, slices of kiwi and fresh whole raspberries add a sweet snap to this savory bistro-style shrimp salad for four.
What You Need
Original recipe yields 4 servings
1 lb. cleaned shrimp, cooked
1/4 cup thin red onion slices, separated into rings
1 cup KRAFT Lite Raspberry Vinaigrette Dressing, divided
1 pkg. (10 oz.) salad greens
1 medium papaya, peeled, cut into chunks
2 medium kiwi, peeled, sliced
1 cup raspberries
Add To Shopping List
Let's Make It
Toss shrimp and onion with 1/2 cup of the dressing; cover. Refrigerate 1 hour to marinate. Drain; discard marinade.
Divide greens among 4 salad plates. Arrange fruit and shrimp over greens.
Serve topped with remaining 1/2 cup dressing.
Substitute sliced strawberries for the raspberries and/or mango chunks for the papaya chunks.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.