Shrimp and Spring Vegetable Salad Recipe

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Shrimp and Spring Vegetable Salad
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Ingredients
20
Count
Nutrition
284
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. First, make the dressing so the flavors will meld. Pour the Sherry vinegar into a small bowl, add the lemon juice and zest, finely chopped shallots, honey, Dijon mustard, and chopped tarragon. If you don’t have sherry vinegar, any wine-based vinegar will do (Champagne vinegar would be lovely too). Then, slowly drizzle in the olive oil while you whisk, so the dressing emulsifies. Season to taste with salt and pepper and set aside.
  2. Now, move onto the salad. I buy the shrimp pre-cooked, but you could steam or poach raw ones if you prefer and allow them to cool. You can also buy the bacon pre-cooked, but I prefer to cook about 4 slices of center-cut bacon, which has less fat and calories than regular bacon, but with all the flavor. Feel free to cook more and use the rest for bacon turkey BBQ cheeseburgers later in the week (that’s my plan!). Again, you can use turkey bacon for an even more health-conscious approach to the dish, just be sure it’s cooked crisply. Once cooled, crumble it up.
  3. Rinse, spin and dry the romaine and radicchio well. I use a whole head of both, chopped and then torn into small pieces. Put the prepped greens into a salad bowl, add the torn herbs, and toss with most of the dressing, seasoning a bit with good sea salt and freshly ground pepper. Then, add the peas, shelled edamame, thinly sliced radishes, crumbled bacon, crumbled goat cheese, and halved cherry tomatoes. Toss salad lightly and dish up into individual serving bowls or plates. Top each serving with shrimp and drizzle the remaining vinaigrette over the shrimp.
  4. This whole meal will take less than 15 minutes and gives you at least 2 servings of vegetables, lean protein from the shrimp and edamame, and tons of fiber. Enjoy!
  5. One more thing: here’s a note about the edamame and peas. You can often find cooked, shelled edamame (soybeans) in the produce section of higher end grocers. If not, don’t sweat it. You can use frozen, thawed shelled edamame. It’s the same with the peas. If fresh English peas are available, great, but if not, don’t hesitate to use frozen peas, or pea shoots if you can find them. If asparagus is in season, throw that in too! Just blanch it for 2 minutes in salted, boiling water and then shock it in an ice bath.
  6. Enjoy this quick, fabulous springtime meal tonight!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.85 Kcal (1188 kJ)
Calories from fat 138.02 Kcal
% Daily Value*
Total Fat 15.34g 24%
Cholesterol 85.67mg 29%
Sodium 280.4mg 12%
Potassium 762.71mg 16%
Total Carbs 18.75g 6%
Sugars 7.24g 29%
Dietary Fiber 4.34g 17%
Protein 17.71g 35%
Vitamin C 28.8mg 48%
Vitamin A 0.3mg 10%
Iron 24.2mg 134%
Calcium 163.5mg 16%
Amount Per 100 g
Calories 88.44 Kcal (370 kJ)
Calories from fat 43 Kcal
% Daily Value*
Total Fat 4.78g 24%
Cholesterol 26.69mg 29%
Sodium 87.36mg 12%
Potassium 237.63mg 16%
Total Carbs 5.84g 6%
Sugars 2.25g 29%
Dietary Fiber 1.35g 17%
Protein 5.52g 35%
Vitamin C 9mg 48%
Vitamin A 0.1mg 10%
Iron 7.5mg 134%
Calcium 50.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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