Spring Shrimp Salad
Author: Mary Ann Wietbrock RN MSN ACNS BC
Nutrition Information
- Serves: About 1 to 1.5 dozen
- Serving size: 2
- Calories: 175
- Fat: 6.6 g
- Saturated fat: 1 g
- Unsaturated fat: 5.5 g
- Trans fat: 0
- Carbohydrates: 4 g
- Sugar: 1 g
- Sodium: 250 mg
- Fiber: 1.8 g
- Protein: 25 g
- Cholesterol: 195 mg
Prep time:
Total time:
Easy, cool, and refreshing
Ingredients
- ½ pound chopped small cooked shrimp
- ½ teaspoon lemon juice
- ¼ teaspoon dill
- ¼ teaspoon seafood seasoning
- ⅛ teaspoon black pepper
- 1 finely chopped green onion
- 2 finely chopped tablespoon celery
- 1 tablespoon diced pimientos
- ⅓ cup mayonnaise
- 2 romaine hearts cut to size
Instructions
- Combine first 9 ingredients and chill for 2 hours or overnight
- Spoon 1 tablespoon into prepared romaine hearts.
- Arrange on a platter. Refrigerate till ready to serve.
- Share and enjoy.
- www.cardinalelements.com
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