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shrimp onions KRAFT Lite Raspberry Vinaigrette Dressing mixed salad greens papaya kiwi frozen raspberries almonds low-fat fresh strawberries packets bottles of water
Viewed: 91 - Published at: 9 years agoIngredients
- 1 lb. fresh or frozen shrimp, cleaned, cooked
- 1/3 cup chopped onions
- 1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing, divided
- 4 cups mixed salad greens
- 1 papaya, cubed
- 4 kiwi, sliced
- 1 cup fresh or frozen raspberries
- 1/2 cup PLANTERS Sliced Almonds
- 32
- 2 cups low-fat frozen yogurt
- 1 cup sliced fresh strawberries
- 4 On-the-Go packets
- 4 bottles of water, 20 fl oz
Method
- TOSS shrimp and onion with 1/4 cup of the dressing; cover.
- Refrigerate 1 hour to marinate.
- Drain; discard marinade.
- ARRANGE greens evenly onto 4 salad plates.
- Divide papayas, kiwis, raspberries and shrimp into 4 equal portions and place over greens.
- Sprinkle 2 Tbsp almonds over each salad.
- Top evenly with remaining dressing.
- Serve each person 8 crackers on side.
- ENJOY 1/2 cup yogurt topped with 1/4 cup strawberries per person for dessert.
- COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
- Serve each person 1 water bottle with their meal.
