Shrimp Salad with Scallion Dressing
Shrimp, greens, cucumber, and tomatoes highlight this colorful and delicious salad drizzled with a tasty scallion dressing.
Ingredients
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Scallion Dressing:
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4 scallions, trimmed and sliced
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3 tablespoons fat-free low sodium chicken broth
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2 tablespoons olive oil
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2 tablespoons white wine vinegar
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1 tablespoon honey
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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1/8 teaspoon black pepper
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Salad:
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1 tablespoon lemon zest
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2 cloves garlic, minced
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2 teaspoons olive oil
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1/2 teaspoon black pepper
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1-1/2 pounds large shrimp, peeled and deveined
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1/2 teaspoon salt
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4 cups mixed baby salad greens
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1 cup grape tomatoes, halved
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1 large cucumber, peeled and sliced
Directions
1.
Scallion Dressing: Combine scallions, broth, olive oil, vinegar, honey, salt, cumin and pepper in a blender and process until smooth.
2.
Salad: Combine lemon zest, garlic, olive oil and pepper in a resealable plastic food-storage bag. Add shrimp and toss to coat evenly. Seal and refrigerate 1 hour.
3.
Remove shrimp from marinade. Coat a large nonstick skillet with nonstick cooking spray. Add shrimp and cook over medium-high heat for 6 minutes or until cooked through, turning occasionally. Sprinkle with the salt.
4.
Arrange greens, tomatoes and cucumber on a large platter and toss with 3 tablespoons of the Scallion Dressing. Top with shrimp. Drizzle with more dressing and serve.
Nutrition information
Calories 207, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 172 mg, Sodium 482 mg, Carbohydrate 9 g, Fiber 2 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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