Seafood Salad Supreme Recipe2012-03-03
2 Florida grapefruit, peeled and sectioned, reserve juice
¼ cup lite mayonnaise
2 tablespoons chopped green onion
1 ½ teaspoons white wine vinegar
1 ½ teaspoons dried dill weed
1 small clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb large shrimp, peeled, deveined, cooked
¾ cup julienned carrots or red bell pepper
1 small cucumber, seeded, sliced
In medium bowl combine ¼ cup grapefruit juice, mayonnaise, green onions, vinegar, dill, garlic, salt and pepper; mix well. Cover. Let stand at least 1 hour to blend flavors. Arrange shrimp, carrots, and cucumber and grapefruit sections on lettuce-lined serving plate. Serve with dressing.
YIELD: 4 servings. 185 calories per serving.