Post by Loupy on Apr 15, 2012 16:40:32 GMT -7
Shrimp Louis Salad
Recipe and photo by: www.theskinnyskillet.com/
This delicious salad is easy to make, and comes together very quickly. Using light mayonnaise and lemon juice in the dressing reduces the fat and calories over the usual restaurant version.You could also serve this with low fat Thousand Island dressing and chopped green onions for a quick dressing.
Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy
Ingredients
1 bag (7 ounces) lettuce, mixed greens
1 1/4 pounds shrimp, raw (medium or large), peeled and deveined
4 egg(s), large, hard boiled, use 2 whole and 2 egg whites
1 avocado(s), Haas or any, peeled and chopped
2 cups tomato(es), grape or cherry, halved
2 cucumber(s), sliced
6 green onion(s) , chopped
1 lemon(s), use juice from half
1/3 cup mayonnaise, light or reduced fat
1/4 cup chili sauce (bottled)
1 tablespoon olive oil
Preparation
To make dressing:
Mix lemon juice, mayonnaise, chili sauce and chopped green onions in a small bowl.
Chill until ready to serve.
Meanwhile, boil eggs in a small pot over medium high heat.
Reduce heat and simmer for 10 minutes.
Place eggs under cold water to cool.
Meanwhile, pat the shrimp dry with a paper towel (sprinkle lightly with paprika if desired for extra color).
Heat a large skillet over medium high heat.
Add oil and cook the shrimp for 1 to 2 minutes on each side until just pink.
Remove from skillet and place on a plate.
Divide the greens, tomatoes, cucumber, sliced avocado and sliced eggs among plates.
Top each salad with the shrimp and garnish with lemon slices.
Serve the dressing in a small bowl on the side.
Nutritional Information:
290 calories
13 g fat
2.5 g saturated fat
25 g protein
19 g carbohydrates
6 g dietary fiber
840 mg sodium
WW Points Plus value 7
© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC
Recipe and photo by: www.theskinnyskillet.com/
This delicious salad is easy to make, and comes together very quickly. Using light mayonnaise and lemon juice in the dressing reduces the fat and calories over the usual restaurant version.You could also serve this with low fat Thousand Island dressing and chopped green onions for a quick dressing.
Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy
Ingredients
1 bag (7 ounces) lettuce, mixed greens
1 1/4 pounds shrimp, raw (medium or large), peeled and deveined
4 egg(s), large, hard boiled, use 2 whole and 2 egg whites
1 avocado(s), Haas or any, peeled and chopped
2 cups tomato(es), grape or cherry, halved
2 cucumber(s), sliced
6 green onion(s) , chopped
1 lemon(s), use juice from half
1/3 cup mayonnaise, light or reduced fat
1/4 cup chili sauce (bottled)
1 tablespoon olive oil
Preparation
To make dressing:
Mix lemon juice, mayonnaise, chili sauce and chopped green onions in a small bowl.
Chill until ready to serve.
Meanwhile, boil eggs in a small pot over medium high heat.
Reduce heat and simmer for 10 minutes.
Place eggs under cold water to cool.
Meanwhile, pat the shrimp dry with a paper towel (sprinkle lightly with paprika if desired for extra color).
Heat a large skillet over medium high heat.
Add oil and cook the shrimp for 1 to 2 minutes on each side until just pink.
Remove from skillet and place on a plate.
Divide the greens, tomatoes, cucumber, sliced avocado and sliced eggs among plates.
Top each salad with the shrimp and garnish with lemon slices.
Serve the dressing in a small bowl on the side.
Nutritional Information:
290 calories
13 g fat
2.5 g saturated fat
25 g protein
19 g carbohydrates
6 g dietary fiber
840 mg sodium
WW Points Plus value 7
© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC
