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Shrimp & Watercress Salad
Ingredients
-
1
12 - 16 ounce bunch fresh asparagus spears, trimmed
-
6
cups watercress, tough stems removed
-
1
ounce frozen, peeled and deveined cooked shrimp with tails intact, thawed
-
2
cups cherry tomatoes, halved
-
3/4
cup bottled light raspberry or berry vinaigrette salad dressing
-
Sea salt
-
Cracked black pepper
-
Cracker Bread (optional)
Directions
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)
- Servings Per Recipe 4,
- Calories 257,
- Protein (gm) 33,
- Carbohydrate (gm) 14,
- Fat, total (gm) 8,
- Cholesterol (mg) 227,
- Saturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 8,
- Vitamin A (IU) 2818,
- Vitamin C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 360,
- Potassium (mg) 666,
- Calcium (DV %) 141,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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