Recipe - Shrimp Tex-Mex Salad


Serve with baked corn tortilla chips

Serves 4

This meal takes no time to put together. The freshly baked tortilla chips make it special. Black beans are high in fiber and a good protein substitute for meat and make a vegetarian alternative for this meal.

  • 4 cups chopped mixed greens to include lettuce and red cabbage
  • 2 medium tomatoes, chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 14-ounce can corn, drained
  • ½ cup red pepper, chopped
  • 2 tablespoons pitted black olives, sliced
  • ½ cup green onions, chopped
  • 20 medium cooked and peeled shrimp
  • 2 tablespoons fresh cilantro

Layer ingredients, beginning with the greens on the bottom and finishing with the cilantro on top.

Per serving: 287 calories, 20 gm protein, 52 gm carbohydrate, 2 gm fat, 1 gm sat fat, 1 gm mono fat, 50 mg cholesterol, 14 gm fiber, 100 gm sodium

Dressing

  • 1 cup plain nonfat yogurt
  • 4 tablespoons nonfat sour cream
  • 1½ tablespoons lemon juice
  • ¼ teaspoon garlic powder
  • ½ teaspoon each optional to taste, cumin and chili powder
  • Optional for more heat: Tabasco sauce to taste

In medium bowl whisk together all ingredients. Pour in small pitcher and serve with salad.

Per serving: 51 calories, 4 gm protein, 8 gm carbohydrate, 0 gm fat, 0 gm sat fat,0 gm mono fat, 3 mg cholesterol, 0 gm fiber, 58 gm sodium