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Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.
This recipe is:
Nutritional Facts 1 serving (calculated without cheese) equals 264 calories, 16 g fat (1 g saturated fat), 221 mg cholesterol, 440 mg sodium, 6 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
Originally published as Main-Dish Shrimp Salad in
Cooking for 2
Fall 2006, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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