Shrimp, Artichoke, and Olive Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Place the shrimp in a colander or large strainer and run under cold water until thawed. Let drain.
- Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.
- In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.
Nutritional Information
- Per Serving
- Calories 297
- Protein 14g
- Carbohydrate 17g
- Sugar 7g
- Fiber 3g
- Fat 20g
- Sat Fat 2g
- Calcium 67mg
- Iron 3mg
- Sodium 1,153mg
- Cholesterol 91mg
What does this mean? See
Nutrition 101
.
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This is a kitchen-sink salad: Use whatever ingredients—cucumbers, roasted red peppers, capers—you have on hand.
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