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Curried Shrimp & Mango Salad

Prep: 15 minutes • Serves: 4


2 limes
1/4 cup light mayonnaise
1/4 cup Major Grey’s mango chutney
1-1/1 teaspoons curry powder
1 teaspoon salt
1 pound 41-50 count cooked peeled and deveined cocktail shrimp, tail shells removed
1 Granny Smith apple, cored, cut into quarters and thinly sliced crosswise
1 large head Boston lettuce, torn into bite-sized pieces
1 mango, peeled, pitted and thinly sliced
1/2 cup loosely packed fresh cilantro leaves, chopped

From limes, grate 1/2 teaspoon peel and squeeze 2-1/2 tablespoons juice into large bowl. Stir in mayonnaise, chutney, curry powder and salt. Add remaining ingredients and toss until well coated in dressing.


Each serving: about 236 calories, 4 g total fat (1 g saturated), 227 mg cholesterol, 1122 mg sodium, 21 g carbohydrate, 4 g fiber, 25 g protein