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
Ingredients
1
12 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)
    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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