By Leanne Ely, SavingDinner.com
- 4 tablespoons orange juice
- 2 tablespoons gluten-free white wine vinegar
- 1 1/4 tablespoons chopped fresh chives
- 3/4 teaspoon grated orange peel
- 1 tablespoon olive oil
- 7 ounces pearl onions
- 2 pounds large shrimp peeled and deveined
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 8 cups mixed salad greens
- 1 cup avocado, cut into 3/4-inch cubes
For dressing: In a small bowl, whisk together first 4 ingredients (orange juice through orange peel); blend well. Slowly whisk in olive oil; set aside
For the salad: Bring a small saucepan of water to a boil; add pearl onions and boil for 3 minutes; drain and cool slightly then peel, leaving root ends intact.
Preheat oven to 375 degrees. Place onions on one baking sheet and shrimp on another baking sheet. Drizzle onions and shrimp with a little olive oil (you don’t need much) then sprinkle with salt and pepper. Sprinkle shrimp on both sides with paprika. Roast onions until cooked through, about 10 minutes, stirring once. Roast shrimp until cooked through, about 5 minutes total, turning once.
Place onion in a very large bowl; add shrimp, salad greens, and avocado; toss with enough dressing to coat and season to taste with salt and pepper. Arrange evenly on dinner plates or salad bowls.
Per Serving: 429 Calories; 14g Fat; 52g Protein; 26g Carbohydrate; 6g Dietary Fiber; 345mg Cholesterol;
537mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other
Carbohydrates. Points: 11Click here to get 11 of Dr. Anna’s favorite recipes for menopause!