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Salads and salad dressings

Pauline’s Shrimp Salad

Recipe submitted by DaVita dietitian Mary from Georgia.

Portions:      2                     

Serving size:  2-1/2 ounces shrimp with dressing, 1-cup salad, 1-ounce bread

Ingredients

Shrimp Boil

• 1/4 cup dry white wine
• 1/4 teaspoon mustard seed
• 1/8 teaspoon red pepper flakes or to taste
• 1 bay leaf
• 2 teaspoons lemon zest
• 1/2 pound medium-size shrimp, peeled and deveined

Dressing

• 1 tablespoon  olive oil, extra virgin
• 1 tablespoon white wine vinegar
• 1 teaspoon water
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh basil, thinly sliced
• 1 garlic clove, finely minced
• 1/4 teaspoon Dijon mustard
• 1 scallion, thinly sliced

Salad

• 2 cups green leaf lettuce pieces
• 4 cherry tomatoes
• 4 small mushrooms, sliced
• 2 slices crusty French or Italian bread

Preparation

1. In medium saucepan combine wine, mustard seed, pepper flakes, bay leaf, and lemon zest. Add enough water to fill pan 2/3 full. Bring mixture to a boil.
2.  Add shrimp and cook until pink, 3 to 4 minutes. Drain, rinse with cool water and chill in the refrigerator.
3. To make dressing, mix olive oil, vinegar, water, dill, oregano, basil, garlic, mustard and scallion in a salad shaker or screw top jar. Shake well.
4. Place shrimp in a bowl, add dressing and toss well.
5. Serve shrimp over green leafy lettuce. Garnish each salad with two cherry tomatoes and 2 thinly sliced mushrooms. Serve with a slice of crusty French or Italian bread.

Nutrients per serving

• Calories: 241
• Protein: 20  g
• Carbohydrate: 19 g
• Fat: 9 g
• Cholesterol: 144 mg
• Sodium: 367 mg
• Potassium: 405 mg
• Phosphorus: 171 mg
• Calcium: 101 mg
• Fiber: 2.7 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 1 vegetable, medium potassium
• 1 starch

Carbohydrate Choices

•   1

Helpful Hints

• For a quick version, substitute defrosted, pre-cooked frozen shrimp for raw shrimp. Make dressing, toss with shrimp and serve on pre-washed bagged lettuce or salad mix.

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