This is a very colorful and delicious salad, using cooked baby shrimp and spinach as the primary protein sources while adding the zippy richness of homemade Honey Dijon Mustard dressing and veggies for color and additional nutritional value. Serves 2, at less than 200 calories (4 WW points).
Ingredients:
1/2 cup Tangy Honey Mustard Dressing
6 oz. cooked baby shrimp
2 cups lightly chopped Baby Spinach leaves
2 cups lightly chopped Romaine Lettuce
2 Tbsp Roasted Red Pepper Tapenade
4 large Pepperoncini's, finely diced
1/2 cup thin sliced yellow Zucchini
1/3 cup halved and thinly sliced Armenian cucumber
1/2 Beefsteak tomato, quartered and sliced thin
1 thin slice of Red Onion, segmented
2 Tbsp Tarragon flakes
1/2 cup Grated Romano cheese
Salt and Pepper to taste
Preparation:
Make the Honey-Dijon dressing per the instructions
Drain any liquid from the shrimp and place in a mixing dish
Add the Tapenade, Tarragon, Pepperoncinis, and Romano cheese to the shrimp and mix thoroughly
Place the chopped Spinach and Romaine in a large 'tossing' bowl, and add 1/4 cup of Honey Dijon dressing, then toss until the veggies are thoroughly coated and spoon onto plates.
Spoon the Baby Shrimp into the center of each salad
Distribute the Red Onion on and around the Shrimp
Place the slices of Zucchini, Cucumber, and Tomato around the salad
Drizzle the remaining dressing on top, then add finely grated Romano, salt, and pepper to taste.
Serve and Enjoy!
Ingredients:
1/2 cup Tangy Honey Mustard Dressing
6 oz. cooked baby shrimp
2 cups lightly chopped Baby Spinach leaves
2 cups lightly chopped Romaine Lettuce
2 Tbsp Roasted Red Pepper Tapenade
4 large Pepperoncini's, finely diced
1/2 cup thin sliced yellow Zucchini
1/3 cup halved and thinly sliced Armenian cucumber
1/2 Beefsteak tomato, quartered and sliced thin
1 thin slice of Red Onion, segmented
2 Tbsp Tarragon flakes
1/2 cup Grated Romano cheese
Salt and Pepper to taste
Preparation:
Make the Honey-Dijon dressing per the instructions
Drain any liquid from the shrimp and place in a mixing dish
Add the Tapenade, Tarragon, Pepperoncinis, and Romano cheese to the shrimp and mix thoroughly
Place the chopped Spinach and Romaine in a large 'tossing' bowl, and add 1/4 cup of Honey Dijon dressing, then toss until the veggies are thoroughly coated and spoon onto plates.
Spoon the Baby Shrimp into the center of each salad
Distribute the Red Onion on and around the Shrimp
Place the slices of Zucchini, Cucumber, and Tomato around the salad
Drizzle the remaining dressing on top, then add finely grated Romano, salt, and pepper to taste.
Serve and Enjoy!