Shrimp and Cauliflower Salad "Roscovite"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 sml "head" cauliflower (approx 3 sups cooked florets)1 1/2 cups cucumber sliced thinly1/4 cup chopped onion/leek or chives21 large cooked shrimp3 Tblsp low fat Mayonaise 3 sprigs parsley chopped finelysalt, pepper to taste1 sprig parsley to garnish
1. Boil raw shrimp to cook/ or defrost frozen cooked shrimp. Peel and de-vein if necessary.
2. Slice cucumber into thin slices. Salt these WELL and set aside.
3. Blanche cauliflower medium sized florets (cook only to al dente stage rather than well-done and soggy) approx 10 minutes at a rolling boil. Immerse in cold water and set aside.
4. While cauliflower/shrimp are boiling, chop onions and parsley finely.
5. In large bowl mix mayo with onion and parsely and lemon juice and 1 pinch each of salt and pepper. Add cooked and drained shrimp and cauliflower florets.
6. Squeeze as much of the water from the cucumber slices as you can by taking a handfull at a time and squishing in two hands. Add cucumber to rest of ingerients.
7. Mix salad thoroughly and refridgerate to allow flavours to "meld" for an hour before serving. Taste test after that and add salt and pepper or more lemon as you wish.
8, Garnish and serve.
Makes 3 meal size servings of 1 cup or 6 sevings of 1/2 cup as an appetizer or side dish. You can also expand the recipe for 1 large head cauliflower and take your Roscovite Salad to a picnic, BBQ, party or pot-luck...and know the calories and composition of a 1 cup serving.
Number of Servings: 3
Recipe submitted by SparkPeople user GUNI50.
2. Slice cucumber into thin slices. Salt these WELL and set aside.
3. Blanche cauliflower medium sized florets (cook only to al dente stage rather than well-done and soggy) approx 10 minutes at a rolling boil. Immerse in cold water and set aside.
4. While cauliflower/shrimp are boiling, chop onions and parsley finely.
5. In large bowl mix mayo with onion and parsely and lemon juice and 1 pinch each of salt and pepper. Add cooked and drained shrimp and cauliflower florets.
6. Squeeze as much of the water from the cucumber slices as you can by taking a handfull at a time and squishing in two hands. Add cucumber to rest of ingerients.
7. Mix salad thoroughly and refridgerate to allow flavours to "meld" for an hour before serving. Taste test after that and add salt and pepper or more lemon as you wish.
8, Garnish and serve.
Makes 3 meal size servings of 1 cup or 6 sevings of 1/2 cup as an appetizer or side dish. You can also expand the recipe for 1 large head cauliflower and take your Roscovite Salad to a picnic, BBQ, party or pot-luck...and know the calories and composition of a 1 cup serving.
Number of Servings: 3
Recipe submitted by SparkPeople user GUNI50.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 6.0 g
- Cholesterol: 80.3 mg
- Sodium: 226.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.2 g
- Protein: 11.1 g
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