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Main-Dish Shrimp Salad

 Main-Dish Shrimp Salad
Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.
1 ServingsPrep: 20 min. + chilling

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.

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Main-Dish Shrimp Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.