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Shrimp, Edamame and Artichoke Salad
Shrimp, Edamame and Artichoke Salad
Fiona Haynes
At a Glance
Cook Time : 20min
Course : Entree, Lunch, Salad
Special : Easy, Gluten-Free, High Protein, Low Fat, Nutrient Dense
Type of Prep : Assemble
Cuisine : U.S. Regional
Occasion : Family Dinner, July 4th, Labor/Memorial Day, Shower, Spring, Summer
 
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Shrimp, Edamame and Artichoke Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Edamame, which are immature soybeans, have a terrific nutty, buttery taste. They also happen to be highly nutritious. You can find frozen shelled edamame at many grocery stores. I buy mine at Trader Joe's. The beans add some fat to this salad--supplying essential-fatty-acids, which our bodies cannot manufacture, so eating soybeans is a good use of your fat allowance.

INGREDIENTS:

  • 6 cups baby spinach
  • 3/4 pound cooked shrimp
  • 3/4 cup frozen edamame (soybeans), thawed
  • 1 14-ounce can water-packed artichoke hearts, drained
  • 3 vine-ripe tomatoes, cut into wedges
  • .
  • For the Citrus Dressing:
  • Juice of 1 medium orange
  • Juice of 1 large lemon
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp water
  • 1 tbsp minced fresh parsley

PREPARATION:

Wash and dry spinach leaves. Arrange in 4 bowls or on 4 salad plates. Arrange shrimp, edamame, artichoke hearts and tomato wedges on top.

Combine dressing ingredients in a small jar and shake vigorously until blended. Drizzle over salad just before serving.

Per Serving: Calories 284, Calories from Fat 79, Total Fat 9.2g (sat 1.4g), Cholesterol 128mg, Sodium 220mg, Carbohydrate 23.1g, Fiber 7.9g, Protein 28.2g

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