Cabo Shrimp Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup corn kernels | 1 cup cooked shrimp | 1/4 cup salsa |
| 1/4 cup Casar or vinaigrette dressing | 1 (5-ounce) bag triple-rinsed European-style spring mix salad (about 4 cups) | tortilla chips (optional) |
| sliced jalapeno peppers (optional) | ||
| 1 | In a small bowl, mix corn, shrimp, salsa and dressing. Just before serving toss 3/4 of shrimp mixture with spring lettuce mix. Divide between two dinner plates. Garnish with remaining shrimp mixture, tortilla chips and sliced jalapeno peppers, if desired. |
| 2 | NOTE: Shrimp mixture can be prepared the night before serving and kept refrigerated. |