2 tbsp olive oil
1 1/2 tsp lime juice
2 tbsp tomato juice
1 tbsp fresh dill, chopped
9-oz cooked whole-wheat pasta (or your favorite low/no carb substitute)
12 cherry tomatoes, halved
4 1/2-oz black olives
7-oz cooked shrimp, shelled
1 scallion, finely chopped
salt to taste
freshly ground black pepper to taste
Combine the oil, juices, and dill to make a dressing; whisk to blend well.
In a large salad bowl, place the pasta; add the dressing, tomatoes, olives, shrimp and scallion. Season with the salt and pepper and toss to combine.
Yield: 4 servings
Per serving: 205 calories, 14.6 g protein, 10.7 g fat (mostly healthy fat)), 13.5 g carbs, 2 g sugar, 3 g fiber
Note: I have never made this salad as I do not eat shrimp. Also, I do not have a picture. This recipe was passed on to me as a healthy salad. I have no recommendation, good or bad, on this recipe.
2 tbsp tomato juice
1 tbsp fresh dill, chopped
9-oz cooked whole-wheat pasta (or your favorite low/no carb substitute)
12 cherry tomatoes, halved
4 1/2-oz black olives
7-oz cooked shrimp, shelled
1 scallion, finely chopped
salt to taste
freshly ground black pepper to taste
Combine the oil, juices, and dill to make a dressing; whisk to blend well.
In a large salad bowl, place the pasta; add the dressing, tomatoes, olives, shrimp and scallion. Season with the salt and pepper and toss to combine.
Yield: 4 servings
Per serving: 205 calories, 14.6 g protein, 10.7 g fat (mostly healthy fat)), 13.5 g carbs, 2 g sugar, 3 g fiber
Note: I have never made this salad as I do not eat shrimp. Also, I do not have a picture. This recipe was passed on to me as a healthy salad. I have no recommendation, good or bad, on this recipe.
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