Tomato-Shellfish Salad

0 Reviews
ADD YOUR REVIEW
Yield
8 servings (serving size: 3/4 cup)
March 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 92
  • Caloriesfromfat 26%
  • Fat 2.7g
  • Satfat 0.4g
  • Monofat 1.4g
  • Polyfat 0.5g
  • Protein 9.3g
  • Carbohydrate 5.2g
  • Fiber 1.1g
  • Cholesterol 65mg
  • Iron 1.6mg
  • Sodium 208mg
  • Calcium 30mg

How to Make It

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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up