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Shrimp, Artichoke, and Olive Salad

Photo: Jonny Valiant; Styling: Sara Quessenberry
Prep time 15 mins
Yield Serves 4

Ingredients

  • 8 ounces frozen peeled and deveined cooked medium shrimp
  • 2 heads butter lettuce
  • 12 ounces cherry tomatoes
  • 1 6-ounce jar artichoke hearts, drained
  • 1 6-ounce can pitted black olives, drained
  • 1/4 cup mayonnaise
  • 1/4 cup chili sauce

Nutrition Information

  • calories 297
  • protein 14 g
  • carbohydrate 17 g
  • sugars 7 g
  • fiber 3 g
  • fat 20 g
  • satfat 2 g
  • calcium 67 mg
  • iron 3 mg
  • sodium 1153 mg
  • cholesterol 91 mg

How to Make It

  1. Place the shrimp in a colander or large strainer and run under cold water until thawed; let drain.

    Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.

    In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.