31 July 2013 ~ 0 Comments

Shrimp and Asparagus Salad

shrimp and asparagus salad

12 oz thin asparagus spears trimmed up

6 cups watercress with the tough stems cut off

1 16 oz bag of frozen, cooked, and peeled shrimp w/tails (thawed)

2 cups cherry tomatoes cut into halves

3/4 cup of bottled raspberry vinaigrette

Sea Salt, cracked pepper


How to Prepare this salad:  In a large skillet cook asparagus in small amount of lightly salted boiling water for about 2-3 minutes.  Then drain in colander and run under cold water.

Next put the asparagus in 4 servings (plates), top with watercress, shrimp, and cherry tomatoes.  Add dressing, salt and pepper to taste.  Serves 4

Each serving has 257 calories, 8 grams of fat (1 gram of sat fat)) 227mg cholesterol, 360 mg sodium, 14 grams carbohydrates, 2 grams of fiber, 33 grams of protein,

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