- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 211.7
- Total Fat: 11.5 g
- Cholesterol: 140.0 mg
- Sodium: 176.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.7 g
- Protein: 20.2 g
FSH Shrimp Broccoli and Cauliflower SaladSubmitted by: LABYRINTH
IntroductionBased upon a Wal-mart recipe card, slightly changed. Based upon a Wal-mart recipe card, slightly changed.
Shrimp, 16 oz (remove)
Grapeseed Oil, 2 tbsp
Shallots, 3 tbsp chopped (approx. 2-3)
Broccoli, fresh, 1 cup, florets chopped
Cauliflower, raw, 1 cup
Carrots, 2 medium cut in thin strips
Snow peas fresh 1/4 cup
Green Peppers (bell peppers), 1/2 cup, chopped
Spinach, fresh, 1 1/2 cup
Olive Oil, 1 tbsp
balsamic vinegar, 1 tablespoon
In skilled, add remaining grapeseed oil, broccoli, cauliflower and stir fry for 3 minutes. Cover and cook over medium heat for 1-2 minutes until crisp tender. Add bell pepper, stir 1-2 minutes longer.
Mix shrimp with homemade Italian Salad dressing: 1 Ttsp each of Sage, Oregano and Thyme mixed with olive oil and balsamic vinegar. Add cooked vegetables and then spinach, mixing well.
Serve over cooked rice or pasta (not calculated).
Number of Servings: 4
Recipe submitted by SparkPeople user LABYRINTH.