Shrimp Salad

- Total time
- 45 minutes
- Preparation time
- 45 minutes
- Calories
- 190
- Portions
- 4
It’s always serendipitous when a recipe is super delicious as well as super convenient. Luxurious shrimp, crisp romaine lettuce and a trio of chopped veggies (red bell pepper, DOLE® Green Onion and DOLE Carrot) all tossed in a thyme-infused, lemony vinaigrette—that’s delicious. Prewashed DOLE Chopped Romaine, precooked shrimp from the seafood counter and a little leftover dressing for another meal—that’s convenience (times three)! If your shrimp are frozen, no problem: just place them in a colander and run under cold water for a few minutes until thawed.
Directions
- Divide salad between 4 small salad bowls.
- Arrange remaining ingredients over salad. Drizzle with Thyme Lemon Vinaigrette to taste. Refrigerate any remaining dressing.
Thyme-Lemon-Vinaigrette: Combine together 1 tablespoon grated lemon peel, 1/2 cup fresh lemon juice, 1 tablespoon finely chopped red onion, 1 tablespoon fresh thyme leaves, 1 tablespoon honey and 1 teaspoon Dijon-style mustard in blender container. Slowly pour in 1/3 cup olive oil and blend until combined. Season to taste with salt and pepper. Makes about 1 cup.
Ingredients
- 1 pkg. (9 oz.) DOLE® Chopped Romaine
- 24 (21 to 25 count) cooked shrimp, peeled and deveined
- 1 medium red bell pepper, cut into 1-inch strips
- 3 DOLE Green Onions, sliced into 1/2-inch pieces
- 1 medium DOLE Carrot, peeled and julienne cut
- Thyme Lemon Vinaigrette (recipe below)
Nutritional Facts
Serving Per Container | |
Serving Size | 240g |
Calories | 190 |
Entries | Daily value in %* |
---|---|
Total Fat (12 g) | 18% |
Saturated Fat (1.5 g) | 8% |
Cholesterol (55 mg) | 18% |
Sodium (280 mg) | 12% |
Total Carbohydrate (13 g) | 4% |
Dietary Fiber (3 g) | 12% |
Total Sugars (8 g) | |
Protein (8 g) | |
Calcium | 10% |
Iron | 8% |
Vitamin A | 140% |
Vitamin C | 140% |