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McPhersonSentinel - McPherson, KS
  • What's for Dinner: Shrimp Salad Main Dish

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  • 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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