Shrimp - Vegetable Salad with Tarragon/Chili Dressing For Two |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
2 cups mixed salad greens |
1/2 cup cauliflower floret, small |
1/2 cup broccoli floret, small |
1/2 cup jicama, peeled,cut into 1/2 inch cubes |
6 radishes, sliced |
1/4 cup english cucumber, diced |
1 large tomato, seeded and diced |
1/2 cup sweet red peppers or 1/2 cup green pepper, chopped |
1 stalk celery, chopped |
1/2 cup mushroom, cleaned and thinly sliced |
3/4 cup small shrimp, cooked,cleaned (use fresh or frozen not canned) |
1/2 cup 2% fat cottage cheese |
1 tablespoon tarragon vinegar (to taste) |
2 chili peppers, seeded and deveined |
2 teaspoons sugar |
salt & pepper (to taste) |
Directions:
1. -Forthe Dressing-.
2. Put all the dressings ingredients into a blender or food processor and blend until it is very smooth, there may be tiny bits of chili peppers but that's fine.
3. Adjust flavor- When you start to make the dressing don't put in all the chili nor vinegar; add as you go along.
4. -Forthe Salad-.
5. Put out two dinner plates and arrange the lettuce on the plates.
6. Combine& toss remaining ingredients, except the shrimp.
7. Divide the salad between the two plates, place shrimp on top; season to taste.
8. Serve salad dressing on the side- there will likely be some left over.
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