Romaine, Asparagus, and Watercress Salad with Shrimp

Photo: Johnny Autry; Styling: Mary Clayton Carl

Serve with Wheat Rolls with Orange Butter.

Yield: Serves 4 (serving size: 2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 281
  • Fat: 16g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 10.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 26.2g
  • Carbohydrate: 9.8g
  • Fiber: 3.8g
  • Cholesterol: 172mg
  • Iron: 5.4mg
  • Sodium: 476mg
  • Calcium: 126mg

Ingredients

  • 1 teaspoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 pound peeled and deveined large shrimp
  • 2 cups (1-inch) cut asparagus
  • 7 cups torn romaine lettuce
  • 1 cup trimmed watercress
  • Wheat Rolls with Orange Butter

Preparation

  1. 1. Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.
  2. 2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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