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Shrimp and Asparagus Salad

Makes: 4 servings
Start to Finish 15 mins
Shrimp and Asparagus Salad
  • 12  ounces  fresh asparagus spears, trimmed
  • 4  cups  watercress, tough stems removed
  • 1 16  ounce package  frozen peeled, cooked shrimp with tails intact, thawed
  • 2  cups  cherry tomatoes, halved
  • 1/2  cup  bottled light raspberry or berry vinaigrette salad dressing
  •  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. Makes 4 servings.

Nutrition Facts (Shrimp and Asparagus Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 257,
  • Fat, total (g) 8,
  • chol. (mg) 227,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • fiber (g) 2,
  • pro. (g) 33,
  • sodium (mg) 360,
  • Percent Daily Values are based on a 2,000 calorie diet

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