Rush Hour Gourmet: Layered Shrimp Salad
This no-cook, 15-minute, summer supper is perfect for a hot night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful main dish.
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This no-cook, 15-minute, summer supper is perfect for a hot night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful main dish.
Layered Shrimp Salad
Makes 2 servings
3 tablespoons reduced-fat oil and vinegar dressing 1 tablespoon diced or chopped onion 1 teaspoon dried tarragon 3/4 pound cooked, peeled, medium-size shrimp Salt and freshly ground pepper 1/2 bag washed, mixed baby greens (about 21/2 cups) 1/2 medium cucumber, peeled and sliced 2 cups corn kernels, fresh or (thawed) frozen 1 medium tomato, sliced
1. Mix dressing, onion, and tarragon.
2. Place shrimp in a small bowl and toss with 1 tablespoon dressing. Sprinkle with salt and pepper to taste.
3. Arrange greens in the bottom of a salad bowl. Layer cucumbers on top. Sprinkle corn over cucumber slices. Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over the salad.
4. Arrange the sliced tomato around the edge of the bowl. Sprinkle the tomato with salt and pepper, to taste.
Per serving: 358 calories, 7 grams fat, 260 milligrams cholesterol, 41 grams protein, 37 grams carbohydrates, 6 grams dietary fiber, 291 milligrams sodium.
Parmesan Crostini
Makes 2 servings
Olive oil spray 1/2 whole grain baguette, sliced into 6 rounds 2 tablespoons grated fresh Parmesan cheese
1. Heat broiler or toaster oven. Spray olive oil over bread rounds. Sprinkle Parmesan cheese on top.
2. Place about 6 inches under broiler for 1 minute or until cheese melts.
Per serving: 214 calories, 7 grams fat, 4 milligrams cholesterol, 7 grams protein, 30 grams carbohydrates, 2 grams dietary fiber, 352 milligrams sodium.