Shrimp Cobb Salad
This is a delightfully quick lunch or dinner for those on the fast track.
Makes 1 serving
Prep Time: 10
Total Time: 20
Ease of Preparation: Easy
5 cooked peeled shrimp (31-40 per pound)
3 cups chopped hearts of romaine
5 grape or cherry tomatoes
¼ cup sliced cucumber
1 hard-boiled egg, sliced
2 tablespoons light blue cheese dressing
Freshly ground pepper to taste
Combine shrimp, lettuce, tomatoes, cucumber and egg in a bowl. Season with pepper. Toss with dressing and serve.
Nutritional Notes: per serving: calories 220; fat 8.6g (sat 2.4g, mono 2.6g, poly 1.5g); iron 4mg; cholesterol 327mg; calcium 166mg; carbohydrate 9g; sodium 596mg; protein 24g; fiber 3g
Nutrition Bonus: Vitamin A 90% daily value; Vitamin C 70% dv; Iron 20% dv; Calcium 15% dv.