| Amount |
Ingredient |
| Ingredients |
|
| 1 |
pound Florida rock shrimp, cooked, peeled and deveined |
| 1 |
15-ounce can black beans, rinsed and drained |
| 1 |
8 3/4-ounce can whole-kernel corn, drained |
| 1/2 |
cup Florida red bell pepper, chopped |
| 1/2 |
cup Florida celery, chopped |
| 1/4 |
cup Florida red onion, chopped |
| 1/4 |
cup Florida cilantro or parsley, chopped |
| 3 |
tablespoons Florida green onions, chopped |
| 1 |
Florida jalapeño pepper, seeded and finely chopped |
| 1/4 |
teaspoon cumin |
| |
Florida iceberg lettuce, shredded |
| 1 |
Florida avocado, sliced |
| 1 |
cup vinaigrette dressing |
Preparation
In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 cup of vinaigrette dressing over mixture and refrigerate for one hour. Serve on shredded lettuce garnished avocado slices. Serve with additional Red Wine Vinaigrette Dressing. May also be served on lettuce in a taco salad shell.
Yield
4 servings
Nutritional Value Per Serving
(without taco shell) Calories 316, Calories From Fat 62, Total Fat 7g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 32g, Protein 29g, Omega 3 Fatty Acid 1g
|
Red Wine Vinaigrette Dressing |
| Ingredients |
|
| 1/2 |
cup olive oil |
| 6 |
tablespoons red wine vinegar |
| 6 |
tablespoons lime juice |
| 2 |
teaspoons Dijon mustard |
| 2 |
teaspoons Florida honey |
| 2 |
teaspoons Italian seasoning |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
Preparation
In a small bowl, combine all ingredients; mix well.
Yield
1 cup
Nutritional Value Per Serving
Calories 128, Calories From Fat 119, Fat Total 13g, Saturated Fat 2g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g
|
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