Looking for a filling salad recipe for dinner tonight? Then try this tossed shrimp and red grape salad- serve over lettuce!
lb cooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed
medium green onions, thinly sliced (1/4 cup)
tablespoons olive oil
teaspoon dried tarragon leaves
tablespoon red wine vinegar
Dash freshly ground pepper
cup seedless red grapes, cut in half
leaves leaf lettuce (about 3 cups)
In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.
Many interesting bakery breads would be great with this scrumptious salad. Try whole wheat sunflower bread or whole-grain rye.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.