Tomato-Shellfish Salad

Cooking Light
8 servings (serving size: 3/4 cup)

Ingredients

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2 tablespoons chopped fresh parsley
6 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, minced
3/4 pound cooked medium shrimp, peeled and deveined
2 cups diced tomato
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper

Preparation

Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended. Add shrimp and remaining ingredients, and toss gently. Cover and chill.

Created date

April 2002

Nutritional Information

Calories 92
Caloriesfromfat 26 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 9.3 g
Carbohydrate 5.2 g
Fiber 1.1 g
Cholesterol 65 mg
Iron 1.6 mg
Sodium 208 mg
Calcium 30 mg