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Shrimp Salad

Make this low-calorie shrimp and mixed vegetable salad recipe to refrigerate and serve for a busy weeknight or weekend meal.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Chill: 4 hrs

Shrimp Salad

Ingredients

Directions

  1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes. Drain.
  2. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours.
  3. Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic. Rinse shrimp under cold running water; drain well. Cover and chill for 4 to 24 hours.
  4. To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing. Makes 4 servings.

Nutrition Facts (Shrimp Salad)

    Per serving:
  • 221 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 131 mg chol.,
  • 260 mg sodium,
  • 21 g carb.,
  • 4 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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