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Summer Shrimp and Asparagus Salad

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Summer Shrimp and Asparagus Salad
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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This elegant shrimp and asparagus salad, complemented by the creamy lower fat dill dressing, could star at a luncheon for guests.

Ingredients

Dressing

1/3
cup light mayonnaise
1/3
cup nonfat plain yogurt
1/3
cup skim milk
2
tablespoons chopped fresh dill
1/4
teaspoon celery salt

Salad

1/2
lb. fresh asparagus, trimmed, cut into 1-inch pieces
1
cup diced yellow bell pepper
1
head torn red leaf lettuce (about 6 cups)
3/4
lb. fresh cooked medium shrimp, shelled, deveined and chilled
1
cup quartered cherry tomatoes

Directions

  • 1 In small bowl, combine all dressing ingredients; stir until well combined. Refrigerate until serving time.
  • 2 In medium skillet, bring 1/2 cup water to a boil. Add asparagus and bell pepper; cover and cook over medium heat for 5 to 7 minutes or until vegetables are crisp-tender. Drain; rinse with cold water. Refrigerate until serving time.
  • 3 To assemble salads, arrange lettuce on 4 individual dinner plates. Divide shrimp, asparagus, bell pepper and cherry tomatoes over lettuce. Drizzle dressing over salads. Serve immediately.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
10%
)
Cholesterol
175mg
58%
Sodium
490mg
20%
Total Carbohydrate
15g
5%
(
Dietary Fiber
5g
20%
,
Sugars
8g
)
Protein
24g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
100%
100%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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