Stuffed Orange Cups Salad Cam Vietnamese

5m
Prep Time
0m
Cook Time
5m
Ready In


"served in orange cup /shrimp avocado"

Original is 1 serving
  • DRESSING

Nutritional

  • Serving Size: 1 (449.4 g)
  • Calories 284.8
  • Total Fat - 11.3 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 16.4 mg
  • Sodium - 876.1 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 24.3 g
  • Protein - 5.5 g
  • Calcium - 61.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 137.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cut each slice orange into 1/3rds. Toss with apple avocado and shrimp.

Step 2

Mix dressing toss on salad.

Step 3

Stuff orange cups.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose an orange that is ripe and firm for the best flavor.
  • For the shrimp, look for small, fresh shrimp that have not been frozen.

  • Substitute the orange juice for lime juice for a more tart flavor. This will give the dressing a more zesty kick.
  • Substitute the shrimp for cooked chicken for a more filling salad. This will add more protein and make the salad more substantial.

Tropical Fruit Stuffed Orange Cups Salad Replace the apples with 1/4 cup of diced mango and 1/4 cup of diced pineapple. Use a honey and lime dressing instead of the orange juice and honey mustard dressing.



Sautéed Bok Choy with Garlic: This dish is a great accompaniment to the Stuffed Orange Cups Salad Cam Vietnamese as it is a light and flavorful side that complements the sweetness of the orange and the spiciness of the shrimp. The garlic adds a nice depth of flavor to the dish, and the bok choy adds a nice crunchy texture to the meal.


Grilled Tofu with Lemongrass: This dish is a great accompaniment to the Stuffed Orange Cups Salad Cam Vietnamese as it adds a savory and slightly spicy flavor to the meal. The lemongrass adds a nice zest to the tofu and the grilled texture adds a nice contrast to the sweetness of the orange and the spiciness of the shrimp. This dish is also a great source of plant-based protein.




FAQ

Q: How do I prepare the orange cups?

A: Cut each orange slice into 1/3rds and use the pieces to line the inside of the orange cup. Make sure to remove any seeds and excess pulp.



Q: What is the best way to store orange cups?

A: Orange cups should be stored in an airtight container in the refrigerator. They can last up to a week in the refrigerator.

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Fun facts:

The Vietnamese Cam people are an ethnic minority group in Vietnam, and they are known for their unique cooking style. This Stuffed Orange Cups Salad is a traditional Cam dish, often served at special occasions.

The use of oranges in salads is believed to have originated in the 16th century, when Catherine de' Medici, an Italian noblewoman, brought the idea of mixing sweet and savory flavors to the French court. This Stuffed Orange Cups Salad is a modern take on the idea.