Shrimp and Asparagus Salad
ounces fresh asparagus spears, trimmed
cups watercress, tough stems removed
16 ounce package frozen peeled, cooked shrimp with tails intact, thawed
cups cherry tomatoes, halved
cup bottled light raspberry or berry vinaigrette salad dressing
Cracked black pepper
Cracker bread (optional)
- In a large skillet, cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.
- Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread. Makes 4 servings.
Nutrition Facts(Shrimp and Asparagus Salad)
- Per serving:
- 257 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 227 mg chol.,
- 360 mg sodium,
- 14 g carb.,
- 2 g fiber,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet