Citrus-orange dressing adds a delicious twist to this shrimp and vegetable salad recipe. Try it for a quick weeknight dinner under 300 calories.

INGREDIENTS

1 - pound fresh or frozen medium shrimp in shells
1/2 - teaspoon finely shredded orange peel
2 - tablespoons orange juice
1 - pound fresh asparagus, trimmed
3 - oranges
Orange juice (optional)
1 - tablespoon olive oil or salad oil
1 - tablespoon white wine vinegar
1 - clove garlic, minced
1 - teaspoon chopped fresh tarragon
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
6 - cups torn mixed salad greens
1/4 - cup sliced green onions

DIRECTIONS

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.

In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again.

Peel oranges. Working over a bowl, cut oranges into sections; reserve 1/3 cup of the juice. (If necessary, add additional orange juice to make 1/3 cup.) In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, tarragon, salt, and pepper.
In a large bowl, combine shrimp, asparagus, orange sections, greens, and green onions. Pour dressing over all; toss gently to coat.
Nutrition Facts (Asparagus and Shrimp Salad)

Per serving: 233 kcal cal., 6 g fat (1 g sat. fat, 172 mg chol., 165 mg sodium, 18 g carb., 4 g fiber, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet