Curried Shrimp-and-Broccoli Salad

Yield: 4 servings (serving size: 1 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 9%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 30.3g
  • Carbohydrate: 15.1g
  • Fiber: 4.4g
  • Cholesterol: 222mg
  • Iron: 4.9mg
  • Sodium: 650mg
  • Calcium: 153mg

Ingredients

  • 6 cups small broccoli florets
  • 1 pound cooked, peeled shrimp
  • 3/4 cup thinly sliced radishes
  • 1/3 cup nonfat sour cream
  • 1/3 cup plain nonfat yogurt
  • 1/3 cup nonfat mayonnaise
  • 1 tablespoon lemon juice
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Preparation

  1. Steam broccoli, covered, 3 minutes. Combine broccoli, shrimp, and radishes in a large bowl; toss well. Combine sour cream and next 6 ingredients (sour cream through salt) in a bowl; stir well. Add to broccoli mixture, tossing to coat. Serve at room temperature.
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