Mexican Shrimp-Orange Salad


1 head romaine lettuce
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.


1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

5 thoughts on “Mexican Shrimp-Orange Salad

  1. Kari Kay

    Woof! And to think that I came from that era and I’m pretty sure that I ate copious amounts of aspic and Jelloooo. I actually made a terrine one year in recent times for Xmas, but I made sure that the people I served it to never knew that existed way before their time! They really enjoyed it!


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