Shrimp and Endive Salad
Perfect for a summer luncheon.

Servings: 4

• 1 1/2 pounds of shrimp, cleaned, cooked
• 4 large Belgian endives
• 1 large cucumber, sliced
• 1 carrot, peeled and sliced

Cucumber Sauce:
• 1 cup low fat yogurt or fat free sour cream
• 1 tablespoon horseradish
• 1 small cucumber, pared, seeded and grated
• Juice of lemon or lime to taste
• 2 tablespoons dill, chopped
• Salt and pepper to taste

Prepare cucumber sauce, cover and chill in refrigerator.

Prepare endive by slicing off about 1/8th inch from the stem end. Then, with a paring knife, cut a cone shape about 1/2-inch deep from the stem end. Arrange endive on one side of each plate. Divide cucumber, carrot and shrimp and arrange beside endive. Top with cucumber sauce.

Per Serving: 325 Calories
4g Fat (10.7% calories from fat)
1g Saturated Fat
46g Protein
28g Carbohydrate
18g Dietary Fiber
336mg Cholesterol
551mg Sodium
Exchanges: 5 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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