Gazpacho Shrimp Salad - 15.6g Carbs, 5g Fiber
{Consider leaving the sugar and salt out. Use no salt added
tomato juice. Take care, Gloria}
From: Cooking Light, AUGUST 2000
We've combined the classic components of Spanish-inspired gazpacho
with shrimp and salad greens in this refreshing entree that's perfect
for American summers. Make it truly multinational by serving with
crusty French bread so you can soak up every last drop.
Servings: 4
Serving size: 2 cups salad and 2 cups greens
1 1/2 cups (1 1/2-inch) diagonally sliced green beans (about 1/2 lb)
1 lb large shrimp, cooked and peeled
2 cups cubed seeded cucumber
2 cups chopped tomato
1/3 cup diced green bell pepper
1/4 cup diagonally sliced green onions
1/4 cup thinly sliced fresh basil
1/4 cup tomato juice
3 Tbsp red wine vinegar
4 tsp extra-virgin olive oil
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp hot sauce
2 garlic cloves, minced
8 cups gourmet salad greens
Steam beans, covered, for 4 minutes or until crisp-tender. Drain and
rinse with cold water; drain well.
Combine beans, shrimp, and the next 5 ingredients (shrimp through basil) in a large bowl. Combine juice and next 7 ingredients (juice through garlic) in a small bowl; stir well with a whisk. Pour over shrimp mixture; toss well. Serve over greens.
Note: Serve at room temperature
Servings: 4
Serving size: 2 cups salad and 2 cups greens
Nutrition per Serving:
200 Calories, 28% from fat, 3.2g Fat, 1g Sat, 3.6g Mono, 1.1g Poly,
166mg Cholesterol, 22.3g Protein, 15.6g Carbs, 5g Fiber,
5.3mg Iron, 417mg Sodium, 122mg Calcium
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