Shrimp-Veggie Toss

Serves: 4
Total Calories: 93


Romaine lettuce
1/2 pound shrimp cooked medium, thawed if frozen and drained
1 tablespoon lemon juice
1/2 pound mushrooms quartered
2 cups cauliflower sliced
10 cherry tomatoes halved
Louis Dressing (see next column)
2 tablespoons green onions sliced
8 lemons wedges


Line salad bowls with romaine lettuce leaves. Coarsely chop additional leaves to make about 2 cups. Place 1/2 cup in each bowl.

In a medium bowl, sprinkle shrimp with lemon juice. Let stand for 2 minutes drain well. Sprinkle with salt. Add mushrooms, cauliflowerets and cherry tomatoes. Toss together. Spoon onto chopped lettuce. Drizzle with Louis Dressing. Sprinkle with green onions. Garnish with lemon wedges. Pass additional dressing.

Nutritional Facts:

Serves: 4
Total Calories: 93
Calories from Fat: 2

This Shrimp-Veggie Toss recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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