Cooking Light, 2005
Makes 4 servings
3 tablespoons mayonnaise
2 tablespoons plain yogurt
1 tablespoon lemon juice div.
1 1/2 teaspoons chop fresh dill weed
1/4 teaspoon salt div.
1/4 teaspoon pepper
3/4 cup chop fennel
1/3 cup julienned carrots
1/4 cup red onions thin slice
1 1/4 pounds cook, peeled, de-veined large shrimp
15 1/2 ounces northern beans rinse, drain
1 teaspoon evoo
1 bunch trim watercress (4 oz)
Total time: 32 minutes
For a flavor variation, try arugula and basil in place of watercress and dill.
Combine reduced-fat mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next 4 ingredients (through beans); toss well to combine.
Combine oil, watercress, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt in a large bowl; toss gently to coat.
Divide watercress mixture evenly among 4 plates; top each serving with 1 1/2 cups shrimp mixture.
NUTRITION PER SERVING
CALORIES 252(16% from fat); FAT 4.5g (sat 1g,mono 1.4g,poly 1.7g); PROTEIN 35.3g; CHOLESTEROL 277mg; CALCIUM 144mg; SODIUM 761mg; FIBER 3.9g; IRON 5.7mg; CARBOHYDRATE 16.8g
MY NOTE: Yummy! I love this on sandwiches. I used mini shrimps, which were great for the sandwich, but big shrimp might be better for a salad. I did the arugula/basil version which was really great. The arugula added a nice sharpness to the whole thing. I used cucumber instead of fennel and plain white onion instead of red. Love! But careful, this recipe makes A LOT of salad!
MXF
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