Lunch / Dinner
Shrimp Cocktail Salad
When you’ve got a taste for a light meal — literally and figuratively — just toss this salad together. With seafood season upon us, a slew of fresh vegetables at your fingertips, and bold flavors abounding, you won’t even realize this entrée salad is less than 250 calories!
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, HEAT:
Tossing and chilling the cooked shrimp with the vinaigrette for at least an hour, or as long as overnight, builds great flavor.
For the vinaigrette, whisk together horseradish, zest, 1⁄4 cup lemon juice, ketchup, oil, Worcestershire, 1⁄4 tsp. salt, and 1⁄4 tsp. pepper in a large bowl.
For the salad, heat garlic, onion, bay leaf, lemon halves and juice, Old Bay, 2 tsp. salt, and peppercorns in a large pot of water over high; bring to a boil, then reduce heat to medium and simmer 10 minutes.
Toss in romaine and tomatoes just before serving.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 143mg 47%
Sodium 787mg 32%
Carbs 14g 4%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.