Shrimp Salad - 21g Carbs, 4g Fiber
Source: Better Homes and Gardens
Makes 4 servings
Prep: 25 minutes
Chill: 4 hours
2 Tbsp dried tomato pieces (not oil-packed)
1/4 cup balsamic vinegar
2 Tbsp olive oil
1 Tbsp snipped fresh basil
2 tsp Dijon-style mustard
2 cloves garlic, minced
1/4 tsp sugar
1/8 tsp pepper
12 oz fresh or frozen peeled and deveined shrimp
4 cups water
1 clove garlic
8 oz asparagus, cut into 2-inch lengths
6 cups torn mixed salad greens
2 medium pears, thinly sliced
1. In a small bowl pour boiling water over tomato pieces to cover; let
stand for 2 minutes. Drain.
2. For dressing, in a screw-top jar combine tomato pieces, vinegar,
the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper.
Cover and shake well. If desired, cover and chill for up to 24 hours.
3. Thaw shrimp, if frozen. In a large saucepan bring the water and the
1 clove garlic to boiling; add asparagus. Return to boiling. Simmer,
uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer,
uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain,
discarding garlic. Rinse shrimp under cold running water; drain well.
Cover and chill for 4 to 24 hours.
4. To serve, divide greens and pears among 4 salad plates. Top each
with some of the shrimp and asparagus. Shake dressing; drizzle each
serving with about 2 tablespoons of the dressing.
Makes 4 servings
Nutrition facts per Serving:
221 Calories, 8g Total Fat, 1g Saturated Fat, 131mg Cholesterol,
260mg Sodium, 21g Carbs, 4g Fiber, 17g Protein
Vitamin C: 37%, Calcium: 5%, Iron: 23%
Exchanges: 1/2 fruit, 2 vegetables, 2 lean meat, 1/2 fat