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Recipe: Dilled shrimp salad on lettuce leaves

Recipe: Dilled shrimp salad on lettuce leaves

Dilled shrimp salad on lettuce leaves — one of many healthy recipes from Mayo Clinic.

This salad is best if it''s made ahead of time and can chill well. If you aren''t able to make it early, place the salad in the freezer and stir every 10 minutes.


Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In a small saucepan, cover the asparagus with water. Bring to a boil and cook only until tender-crisp, about 3 to 5 minutes. Drain and rinse under cold water.

In a small bowl, add the salad dressing and dill. Whisk to mix evenly.

In a large bowl, add the pasta, asparagus, shrimp, tomatoes and scallions. Add the salad dressing mixture and toss to coat evenly. Cover and refrigerate until thoroughly chilled, about 1 hour.

To serve, divide the watercress among the plates. Top with dilled salad and serve.


Ingredients
  • 2 cups uncooked farfalle (bow tie) pasta
  • 4 fresh asparagus stalks, cut into 1/2-inch pieces
  • 1/4 cup reduced-fat salad dressing
  • 1 1/2 teaspoons fresh dill
  • 1/2 pound cooked shrimp
  • 5 to 8 cherry tomatoes, halved
  • 4 scallions or green onions, diced
  • 4 cups watercress or another type of salad greens

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories353 
Carbohydrate38 g 
Cholesterol231 mg 
Fiber3 g 
Monounsaturatedfat< 1 g 
Potassium 
Protein32 g 
Saturatedfat0.5 g 
Servingsize 
Sodium554 mg 
TotalFat8 g 

2010-04-01

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