1Tbsp.H-E-B Grapeseed Oil,
1lb.shrimp, peeled and deveined,
*salt and pepper,
2Tbsp.H-E-B Texas Twists Creamy Cilantro Salad Dressing,
4c.Dole Field Greens, from one 5-ounce package chopped,
2oranges, peeled and separated into segments,
1/4c.H-E-B Walnut Pieces,
1Bring a heavy bottom skillet to Medium- High heat. Add oil and swirl to coat pan.
2Pat shrimp dry with a paper towel, season with salt and pepper and sauté until pink, about 3-5 minutes. Add dressing; stir to combine.
3In a large bowl, toss lettuce, shrimp, and oranges. Sprinkle with walnuts and drizzle with additional dressing, as desired.
Calories: 210, Total Fat: 9g, Sodium: 270mg, Carbohydrates: 10g, Dietary Fiber: 2g, Protein: 24g