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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,
- cal. (kcal) 257,
- Fat, total (g) 8,
- chol. (mg) 227,
- sat. fat (g) 1,
- carb. (g) 14,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 8,
- pro. (g) 33,
- vit. A (IU) 2818,
- vit. 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 (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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