Dilled shrimp salad on lettuce leaves
Updated: 2016-04-07
This refreshing main dish salad is an elegant lunch or dinner for a beautiful spring day.
Serves 2
- 2 cups uncooked farfalle (bow tie) pasta
- 4 fresh asparagus stalks, cut into 1/2-inch pieces
- 1/4 cup reduced-sodium or light vinaigrette salad dressing
- 1 1/2 teaspoons fresh dill
- 1/2 pound cooked shrimp
- 8 cherry tomatoes, halved
- 4 scallions or green onions, diced
- 4 cups watercress or another type of salad greens
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water. In a small bowl, add the salad dressing and dill. Whisk to mix evenly.
In a large bowl, add the pasta, asparagus, shrimp, tomatoes and scallions. Add the salad dressing mixture and toss to coat evenly. Cover and refrigerate until thoroughly chilled, about 1 hour.
To serve, divide the watercress among the plates. Top with dilled salad and serve.
Nutritional analysis per serving
Calories: 329
Total carbohydrate: 45 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 35 g
Saturated fat:
Serving size: About 1 cup greens and 2 cups toppings
Sodium:
Total fat: 1 g