Main-Dish Shrimp Salad

Name: Main-Dish Shrimp Salad
Prep time: 20 min
Total time: 20 min
Yield: 1 serving.
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

Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.

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.

Nutrition Facts

1 cup: 264 calories, 16g fat (1g saturated fat), 221mg cholesterol, 440mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

Originally published as Shrimp Salad in Cooking for 2 Fall 2006