Thursday, June 1, 2017

Asparagus Shrimp Salad

It's salad time!  This is another WW salad recipe that is a wonderful choice if you are cutting back on portions.  I served it with some baked pita bread and it was delicious! Bake pita's in aluminum foil at 325 for 10 minutes.  Perfect addition for those who need some carbs with their meal.

I added some red leaf lettuce to the mix to add some color.

1 lb. asparagus, trimmed
2 T lemon juice ( I tripled this amount) We like lots of dressing!
1 1/2 T olive oil(I tripled this amount)
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. peeled and deveined cooked medium shrimp
1 cup halved cherry tomatoes
1/2 small red onion sliced thin
2 T fresh or  1 tsp. dried parsley
2 hard cooked eggs, sliced

Fill a large skillet with about an inch of water and bring to a boil over high heat.  Add asparagus and cook covered, until crisp tender about 5 minutes.  Drain and rinse under cool water.

Whisk lemon juice, oil, salt, pepper and parsley flakes in a small bowl and set aside.

Transfer the asparagus to a large bowl.  Add the shrimp, tomatoes, onion and parsley.  Drizzle with the dressing and toss to coat evenly.  Top with eggs

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