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Prep 25min
Total0min
Servings4
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Ingredients
2
tablespoons olive oil
1
lb. asparagus spears, trimmed
1
medium red bell pepper, cut into thin bite-sized strips
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup light mayonnaise
1
tablespoon lemon juice
1/4
teaspoon paprika
1
garlic clove, minced
8
oz. shelled deveined cooked medium shrimp, tails removed
4
hard-cooked eggs, quartered
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Steps
1
Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
2
Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
3
To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.
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For perfect hard-cooked eggs, place raw eggs in a saucepan large enough to hold them in a single layer. Add enough water to cover by 1 inch; heat over medium-high heat until the water is almost boiling. When one or two bubbles break on the surface, remove the pan from the heat and cover. Let stand 15 minutes for large eggs. Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.
The cooked vegetables, dressing, shrimp and hard-cooked eggs can be prepared ahead. Refrigerate and assemble just before serving.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
315
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
4g
20%
Cholesterol
305mg
102%
Sodium
490mg
20%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
56%
56%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1/2 Starch; 2 Very Lean Meat; 4 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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