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Health Information Library Recipes Dilled shrimp salad on lettuce leaves

Dilled shrimp salad on lettuce leaves

Nutrition Facts

Serving Size About 1 cup greens and 2 cups toppings
Calories 329

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat 1 g
Sodium 215 mg
Cholesterol 214 mg
Dietary fiber 4 mg
Protein 35 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This refreshing main dish salad is an elegant lunch or dinner for a beautiful spring day.

Ingredients

(Serves 2)
  • 2 cups uncooked farfalle (bow tie) pasta
  • 4 fresh asparagus stalks, cut into 1/2-inch pieces
  • 1/4 cup reduced-sodium or light vinaigrette salad dressing
  • 1 1/2 teaspoons fresh dill
  • 1/2 pound cooked shrimp
  • 8 cherry tomatoes, halved
  • 4 scallions or green onions, diced
  • 4 cups watercress or another type of salad greens

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water. In a small bowl, add the salad dressing and dill. Whisk to mix evenly.

In a large bowl, add the pasta, asparagus, shrimp, tomatoes and scallions. Add the salad dressing mixture and toss to coat evenly. Cover and refrigerate until thoroughly chilled, about 1 hour.

To serve, divide the watercress among the plates. Top with dilled salad and serve.

Last Updated: April 7th, 2016