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Low Fat Shrimp Salad
At a Glance
Prep Time : 10min
Course : Entree, Lunch, Salad
Special : Easy, Low Fat, Quick
Type of Prep : Assemble
Cuisine : U.S. Regional
Occasion : Family Dinner, Spring, Summer
 
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Shrimp and Fresh Herb Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This is a quick and easy salad to put together, especially on long, hot summer days, when the last thing you want to do is cook. Buy a clamshell package of Fresh Herb Salad, slice some salad veggies and add ready-cooked shrimp meat. Spinach or Arugula are good alternatives to the herb salad.

INGREDIENTS:

  • 5 ounce package of fresh herb salad
  • 4 ounces mushrooms, sliced
  • 6 ounces cherry tomatoes, halved
  • 1 small red onion, sliced
  • 1 small red bell pepper, sliced
  • 12 ounces cooked shrimp meat
  • 4 tablespoons white wine vinegar
  • 2 tbsp lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tbsp extra-virgin olive oil
  • Salt and pepper to taste

PREPARATION:

Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad.

For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad.

Serves 4.

Per Serving: Calories 197, Calories from Fat 65, Total Fat 7.2g (sat 1g), Cholesterol 128mg, Sodium 188mg, Carbohydrate 12.9g, Fiber 2.8g, Protein 20g

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