Citrus Salad with Shrimp and Watercress

This light and zesty main-dish salad is a refreshing change from the heavier meals usually served this time of year. Full of bright colors, it takes advantage of all the citrus fruits now in season.

Yield: 6 servings (serving size: about 1/3 cup watercress mixture, 1/2 cup shrimp, and 1/2 cup fruit)

Ingredients

• Vinaigrette:
• 1  teaspoon  grated grapefruit rind
• 3  tablespoons  fresh grapefruit juice
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 
  Salad:
• 1 1/4  pounds  jumbo shrimp, peeled and deveined
• 2  navel oranges
• 2  blood oranges
• 1  pink grapefruit
• 1/2  cup  thinly sliced red onion
• 1  tablespoon  chopped fresh mint
• 2  cups  trimmed watercress (about 1 bunch)
• 10  kumquats, seeded and thinly sliced

Preparation

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

To prepare salad, add shrimp to large saucepan of boiling water. Remove from heat, and let stand for 5 minutes or until shrimp are done. Drain and rinse with cold water; drain.

Cut a 1/4-inch slice off top and bottom of oranges and grapefruit. Cut away peel so no white pith remains. Cut fruit crosswise into 1/4-inch-thick slices, and discard any seeds. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter. Drizzle fruit with 2 tablespoons vinaigrette.

Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.

Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately.

Nutritional Information

Calories:

226 (26% from fat)

Fat:

6.5g (sat 1g,mono 3.6g,poly 1.1g)

Protein:

20g

Carbohydrate:

22.5g

Fiber:

4.1g

Cholesterol:

144mg

Iron:

1.5mg

Sodium:

345mg

Calcium:

114mg