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Tomato-Shellfish Salad

Yield 8 servings (serving size: 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.