Red Grapes and Shrimp Salad

Red Grapes and Shrimp Salad

Looking for a filling salad recipe for dinner tonight? Then try this tossed shrimp and red grape salad- serve over lettuce!

Prep Time

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

2

servings

1/2
lb cooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed
4
medium green onions, thinly sliced (1/4 cup)
2
tablespoons olive oil
1/4
teaspoon salt
1/8
teaspoon dried tarragon leaves
1
tablespoon red wine vinegar
Dash freshly ground pepper
1
cup seedless red grapes, cut in half
16
leaves leaf lettuce (about 3 cups)
  1. 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.
  2. Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.
Makes 2 servings (1 cup shrimp mixture and 8 lettuce leaves each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
tip for two
Many interesting bakery breads would be great with this scrumptious salad. Try whole wheat sunflower bread or whole-grain rye.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 220mg;
  • Sodium 580mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 2g,
    • Sugars 14g),
  • Protein 26g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.