Dinner's ready in 20 minutes, thanks to cooked shrimp, bagged lettuce and a two-ingredient dressing.
cup ranch dressing
cup zesty cocktail sauce
bag (10 oz) torn romaine lettuce (about 7 cups)
cup thinly sliced English (seedless) cucumber
cup halved cherry tomatoes (about 1/2 pint)
cooked deveined peeled large shrimp, thawed if frozen, tail shells removed (about 1/2 lb)
tablespoon chopped fresh chives
In small bowl, beat dressing ingredients with whisk until blended.
On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.
Need a new kitchen gadget? A mandoline works well for quickly thinly slicing vegetables.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.