Another good summertime salad. I would double the dressing and if wanted add hard boiled eggs. My husband would like more cheese and olives.
Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.
Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine.
Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat.
Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.
Ann Taylor Pittman, Cooking Light
NOVEMBER 2003
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 79 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 275.2mg | 85 % | |
Sodium 559.8mg | 19 % | |
Potassium 863.8mg | 23 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 10.3g | ||
Protein 40.1g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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