Antipasto Shrimp Salad |
Course : Salads
Serves: 1 |
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Ingredients:
1 head romaine lettuce -- torn into bite-size piece |
1 medium zucchini -- thinly sliced |
1/2 cup sliced celery |
1/4 cup sliced green onions |
1 can sliced ripe olives -- (4 oz.) drained |
1 can garbanzo beans -- (8 3/4 oz.) drained |
1 can cannellini or kidney beans -- (16 oz.) drained |
1/4 pound cooked shrimp -- cut in half through the center |
1/4 cup italian parmesan and herb dressing -- (1/4 to 1/2) |
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Preparation / Directions:
Place all ingredients but shrimp in a large bowl.
Add as much dressing as desired and toss well.
Prep Time: 10 minutes Makes: 4 servings An antipasto salad doesn't need a recipe. It's a great way of using up all the leftover vegetables, cheeses and cold meats and fish in your refrigerator. Depending on what you put in, it can be a main course or side d
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Nutritional Information:
996 Calories (kcal); 15g Total Fat; (13% calories from fat); 78g Protein; 150g Carbohydrate; 221mg Cholesterol; 428mg Sodium |
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