Shrimp Caesar Salad (Cooking Light)

TamTastic

Shrimp Caesar Salad


Precooked shrimp speed up preparation. If you purchase raw shrimp, cook them in boiling water for two minutes or until done. Sriracha Thai hot sauce adds spicy heat to the dressing; omit it for a mild dish. Serve with sauvignon blanc.


Dressing:
2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced

Salad:
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted
Chopped fresh chives (optional)

To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.

To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.


Yield: 4 servings (serving size: 3 cups salad and 2 1/4 teaspoons pine nuts)

CALORIES 295 (29% from fat); FAT 9.4g (sat 1.7g,mono 2.1g,poly 4g); IRON 5.2mg; CHOLESTEROL 261mg; CALCIUM 149mg; CARBOHYDRATE 12.2g; SODIUM 462mg; PROTEIN 38.6g; FIBER 1.8g

Cooking Light, MAY 2007

TamTastic

Shrimp Caesar Salad


Precooked shrimp speed up preparation. If you purchase raw shrimp, cook them in boiling water for two minutes or until done. Sriracha Thai hot sauce adds spicy heat to the dressing; omit it for a mild dish. Serve with sauvignon blanc.


Dressing:
2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced

Salad:
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted
Chopped fresh chives (optional)

To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.

To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.


Yield: 4 servings (serving size: 3 cups salad and 2 1/4 teaspoons pine nuts)

CALORIES 295 (29% from fat); FAT 9.4g (sat 1.7g,mono 2.1g,poly 4g); IRON 5.2mg; CHOLESTEROL 261mg; CALCIUM 149mg; CARBOHYDRATE 12.2g; SODIUM 462mg; PROTEIN 38.6g; FIBER 1.8g

Cooking Light, MAY 2007

mszSHOGAN

mmmm....this dressing sounds good and is making me hungry for a salad - too bad i don't have all of the ingredients