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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.