Shrimp & Watercress Salad

Watercress has a peppery bite that provides contrast to mild-mannered asparagus in this simple main-dish salad.

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  • Makes: 4 servings
  • Start to Finish: 15 mins
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Shrimp & Watercress Salad
12 ounce bunch fresh asparagus spears, trimmed
cups watercress, tough stems removed
ounce frozen, peeled and deveined cooked shrimp with tails intact, thawed
cups cherry tomatoes, halved
cup bottled light raspberry or berry vinaigrette salad dressing
Sea salt
Cracked black pepper
Cracker Bread (optional)
  1. 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.
  2. 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.
Nutrition Facts (Shrimp & Watercress Salad)
    Per serving:
  • 257 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 227 mg chol.,
  • 360 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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