|
About Lisa
Testimonials
Recipe of the Month
Exercise
Tip
of the Month
Nutrition Tip
of the
Month
Rates
Printable
Forms
Home Page |
May 2002
Shrimp & Black
Bean Salad
1/4
1/4
1-1/2
1
1
1/2
1
1
1
1
1/2
1
1
1/3
2
1 |
cup chicken
broth, low-fat, reduced sodium
1/4 cup sherry vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon olive oil
1 teaspoon Cumin ground
1/2 teaspoon, oregano
1 pound shrimp, cooked
1 cup corn kernels, frozen
1 tablespoon garlic, minced
1 cup red bell peppers, diced
1/2 cup green onions, sliced
1 each jalapeno, seeded, minced
1 15 oz. can black beans, canned
1/3 cup cilantro, chopped
2 cups salad greens, mixed
1 cup tomatos, cherry, quartered
. |
Whisk together first six ingredients (broth
through oregano). In a large bowl toss together next
eight ingredients (shrimp through cilantro) and dressing
mixture. Cover and chill. To serve, arrange 1/2
cup salad greens and 1/4 cup tomatoes on plate. Top
evenly with shrimp/black bean mixture.
. |
Amount Per Serving
Calories 300, Calories from fat 36
Percent Total Calories From: Fat 12%, Protein 49%, Carb.
39%
. |
| Nutrient |
Amount per Serving |
% Daily Value |
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
. |
4 g
1 g
194 mg
296 mg
29 g
4 g
0 g
37 g |
6 %
5 %
65 %
12%
10 %
16 % |
| Vitamin A = 125%,
Vitamin C = 135%, Calcium = 0%, Iron = 44% |
Archived
Recipes
Copyright © 2002 - Lisa Merrill
|
