Shrimp, Artichoke, and Olive Salad

Shrimp, Artichoke, and Olive Salad
Jonny Valiant
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

8
ounces
frozen peeled and deveined cooked medium shrimp
2
heads butter lettuce
12
ounces
cherry tomatoes
1
6-ounce jar artichoke hearts, drained
1
6-ounce can pitted black olives, drained
1/4
cup
mayonnaise
1/4
cup
chili sauce

Directions

  1. Place the shrimp in a colander or large strainer and run under cold water until thawed. Let drain.
  2. Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.
  3. In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.
Sara Quessenberry

Nutritional Information

  • Per Serving
  • Calories 297
  • Protein 14 g
  • Carbohydrate 17 g
  • Sugar 7 g
  • Fiber 3 g
  • Fat 20 g
  • Sat Fat 2 g
  • Calcium 67 mg
  • Iron 3 mg
  • Sodium 1,153 mg
  • Cholesterol 91 mg
What does this mean? See Nutrition 101.