Need a cool salad? You can toss a simple seafood salad together in a snap.
small honeydew melons or cantaloupe
cup plain lowfat yogurt
tablespoons mayonnaise or salad dressing
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
teaspoon grated lemon peel
small cucumber, thinly sliced (1 cup)
pound frozen cooked medium shrimp, thawed
cup sliced almonds
Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving 1-inch rim around the top. Chop melon and drain thoroughly.
In large bowl, mix yogurt, mayonnaise, dill weed, sugar and lemon peel. Stir in chopped melon, cucumber and shrimp. Spoon one-fourth shrimp mixture into each melon half. Sprinkle with almonds. Serve immediately.
Cut the melon in half in a scallop or zigzag pattern.
Purchase melon chunks from the deli. You've just saved time and the mess of cutting it.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.