Dilled shrimp salad on lettuce leaves
This refreshing main dish salad is an elegant lunch or dinner for a beautiful spring day.
Nutrition Facts
Serving Size: About 1 cup greens and 2 cups toppings
Calories: 329
Serving size
About 1 cup greens and 2 cups toppings
Calories
329
Monounsaturated fat
Trace
Saturated fat
Trace
Total fat
1 g
Sodium
215 mg
Cholesterol
214 mg
Dietary fiber
4 mg
Protein
35 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(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
Directions
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.
