Shrimp and Endive Salad
Perfect for a summer luncheon.
1 1/2 pounds
of shrimp, cleaned, cooked
4 large Belgian endives
1 large cucumber, sliced
1 carrot, peeled and sliced
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
18g Dietary Fiber
Exchanges: 5 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat;
0 Other Carbohydrates.
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