Salads and salad dressings
Pauline’s Shrimp Salad
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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
- 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.
- Add shrimp and cook until pink, 3 to 4 minutes. Drain, rinse with cool water and chill in the refrigerator.
- 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.
- Place shrimp in a bowl, add dressing and toss well.
- 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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