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Lemon-PepperShrimp Salad
Lemon-Pepper Shrimp Salad
Flippin awesome!
I love the way all the ingredients compliment each other.
And, you're getting alot of goodness.
Just look at the photo, my goodness, if this doesn't get your mouth watering...
Ingredients; 2 tbsp. fresh lemon juice. 2 tsp. reduced-fat olive oil and vinegar dressing. 2 tsp. fresh ground black pepper. 1/2 lb.shelled, cooked shrimp. 4 cups washed, ready-to-eat baby spinach leaves. 1 green bell pepper, sliced (about 1 c.)
1/2 c. sliced, drained sundried tomatoes packed in olive oil. 2 whole wheat rolls (3 oz.)
1 c. sliced portobello mushrooms. sea salt
Preparation;
1. Mix lemon juice, dressing, and black pepper together.
Add shrimps and let marinate while you prepare the rest of the ingredients.
2. Preheat oven or toaster oven to 350 degrees.
3. Divide spinach between 2 plates.
Toss with sliced bell pepper and sun-dried tomatoes.
4. Warm rolls in toaster oven.
Add mushrooms to shrimp and dressing.
Add sea salt to taste.
5. Toss well.
Spoon over salad.
Serve on 2 plates with warm rolls.
Makes 2 Servings
Per Serving: 356 cal, 32 g pro, 38 g carb, 10 g fat, 2 g sat fat, 172 mg chol, 8 g fiber, 629 mg sodium
Voila and Bon Apetit!
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