Shrimp & Watercress Salad
Recipe from
Better Homes and Gardens
Watercress has a peppery bite that provides contrast to mild-mannered asparagus in this simple main-dish salad.
Servings:
4 servings
Total Time:
15 mins
Ingredients
-
1 bunch (12 to 16 oz.)fresh asparagus spears, trimmedsee savings
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6 cupswatercress, tough stems removedsee savings
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1 16-oz. pkg.frozen, peeled and deveined cooked shrimp with tails intact, thawedsee savings
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2 cupscherry tomatoes, halvedsee savings
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3/4 cupbottled light raspberry or berry vinaigrette salad dressingsee savings
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Sea salt; cracked black peppersee savings
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Cracker Bread (optional)see savings
Directions
1.
In a large skillet cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.
2.
Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread.
Nutrition information
Calories 257, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 227 mg, Sodium 360 mg, Carbohydrate 14 g, Total Sugar 8 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 51%, Calcium 14%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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