Main-Dish Shrimp Salad Recipe

Main-Dish Shrimp Salad Recipe photo by Taste of Home

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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:

Quick

Diabetic Friendly

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Main-Dish Shrimp Salad Recipe

Prep: 20 min. + chilling

Yield: 1 Servings

20 20

Ingredients

1 teaspoon white wine vinegar
1/2 teaspoon lemon juice
1/8 teaspoon dill weed
1/8 teaspoon Dijon mustard
Dash garlic powder, salt and pepper
1 tablespoon canola oil
15 cooked small shrimp
1 cup torn romaine
1 plum tomato, sliced
2 tablespoons chopped celery
2 tablespoons finely shredded Monterey Jack cheese, optional

Directions

In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally.
Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired. Yield: 1 serving.

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