This salad will ring your bells, I promise. The key is melding a purpose-mixed dressing with just the right combination of veggies, herbs, and the protein source. We chose to use cooked shrimp for the protein, which is nearly an ideal source, with very little fat and very low calorie count. As a result, this salad accounts for less than 200 calories per serving (about 4 WW points).
Marinate the shrimp for 3 or more hours prior to serving time
Prepare vegetables and fruit per the list above
Add spinach, lettuce, cucumber and Tarragon in a bowl
Pour 2 Tbsp of dressing into the bowl and toss until thoroughly blended
Spoon onto two plates, distributing the ingredients evenly
Add the fruit to the top of the salads
Add tomato slices to the top of the salad
Add shrimp to the top of the salad
Pour remaining dressing on the two salads
Salt (we use Himalayan Pink Crystals) and fresh ground pepper to taste
Serve and ENJOY!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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