Ingredients
- 2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
- 1 head Boston lettuce
- 1 medium cucumber, cut lengthwise in half, then sliced crosswise
- 12 ounces cooked (peeled and deveined) large shrimp
- 1 avocado, sliced
- 1/2 cup coarsely chopped pineapple
- 1/2 cup coarsely chopped strawberries
- 1 teaspoon grated orange peel
- 2 tablespoons orange juice
- 1 tablespoon olive or vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 kiwifruit, peeled and coarsely chopped
- 1 small jalapeño chile, chopped
Description
Looking For A Light And Refreshing Salad? Try This Intriguing Combination With Either Fresh Or Frozen Cooked Shrimp.
Betty Crocker
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter