Mandarin and Almond Shrimp Salad

Prep Time: 15 minutes
Cook: 5 minutes
Serves: 4

16 medium-large raw shrimp, peeled and deveined
2/3 C. bottled sesame-ginger dressing, divided
1 pkg. (5 oz) Dole Spring Mix or other salad blend
1 can (11 or 15 oz) mandarin oranges, drained
1/2 C. sliced red bell pepper
1/4 C. diagonally sliced green onions
1/3 C. Almond Accents Honey Roasted sliced almonds

Place shrimp and 1/3 C. dressing in a 1 quart resealable bag; seal and refrigerate 30 minutes turning once or twice
Remove shrimp; discard dressing
Grill over medium high heat 3 to 5 minutes or until pink, turning once
Divide salad, mandarin oranges, bell pepper and green onions on 4 large plates.  Arrange shrimp on top of each.
Drizzle with remaining 1/3 C. dressing; sprinkle with Almond Accents

Beef Noodle Bowl

Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 4

Ingredients in order of preparation:

8 oz. fettuccine pasta
1 box (8 oz) frozen broccoli and carrots
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 C. Kraft Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Cook pasta in a large saucepan as directed on package, adding vegetables to the boiling water for last 2 minutes.  Meanwhile, heat oil in a large nonstick skillet.  Add beef, cook until no longer pink and brown on all sides, stirring occasionally.  Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.  Drain pasta mixture; place in large serving bowl.  Add beef to mixture; toss to coat. 

Pineapple Dragon Stir-Fry

2 C. Minute Rice, uncooked
1 (20 oz) can Pineapple Chunks
1/2 C. water
1/3 C. + 1 Tbsp. low sodium soy sauce, divided
2 Tbsp. cornstarch, divided
3/4 to 1 tsp. crushed red pepper, optional
3/4 tsp. garlic powder
1 lb. boneless, skinless chicken breast halves, cut into strips
2 Tbsp. Vegetable oil
2  C. broccoli florets
3/4 C. red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp. minced fresh ginger

Prepare rice according to package directions. 
Drain pineapple; reserve 1/4 C. juice
Stir together in a small bowl, reserved juice, water, 1/3 C. soy sauce, 1 Tbsp. cornstarch, red pepper (if desired), and garlic powder; set aside.
Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl.  Heat oil in wok or non-stick large skillet over med-high heat.  Add chicken and stir-fry 4 to 5 minutes or until lightly browned.  Add broccoli, bell pepper, carrot and ginger; stir-fry 4 minutes or until just tender.  Add reserved soy sauce mixture; cook, stirring, 2-3 minutes or until sauce boils and thickens.  Stir in pineapple chunks and heat through.  Serve over rice.

Serves 4 to 6

*Compliments of Riviana Foods Inc.