Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light July 2000

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Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 2 cups greens, 3/4 cup shrimp mixture, 1/4 cup tomato, 1 tablespoon parsley, and 2 ounces bread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a blender or food processor, and pulse several times or until well-blended. Place 1/2 cup olive mixture in a large bowl; add shrimp, and toss to coat. Add remaining olive mixture to salad greens; toss to coat. Divide greens evenly among 4 plates, and top with shrimp mixture and tomato. Sprinkle with parsley and pepper. Serve with bread.

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Nutrition Facts

363 calories; calories from fat 24%; fat 9.6g; saturated fat 1.6g; mono fat 5.6g; poly fat 1.6g; protein 31.5g; carbohydrates 37.5g; fiber 5.2g; cholesterol 221mg; iron 7.5mg; sodium 767mg; calcium 160mg.
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