Appetizers / Soups / Salads

Esther's Shrimp salad is for Lunch.

Esther's Shrimp salad takes 20 minutes to prepare.

Esther's Shrimp salad takes several minutes to cook.

Esther's Shrimp salad makes 4 servings.

The ingredients for Esther's Shrimp salad are:

Salad
24 frozen, peeled, cooked shrimp
2 cups torn romaine or orther leafy lettuce
2 cups torn red leaf lettuce
1 roma tomato-chopped
40 g crumbled feta cheese
20 pitted black olives
200 g jicama( yambean) diced
10 strips yeallow bell pepper
1/2 Hass ripe avocado- diced
1/2 diced cucumber-peeped or unpeeled

Dressing
1/4 cup virgin olive oil
1/4 cup cider vinegar
2 teaspoons fresh Greek oregano, or 1 tsp dried
1/4 tsp garlic powder
1/4 tsp black pepper

Here is how you make Esther's Shrimp salad:

1. toss the romaine and red leaf lettuces together.2. Distribute into individual plates3. Distribute the other ingredients in a pleasant arrangement on top of the lettuce.4. For the dressing, use a scre to jar and add the olive oil, vinegar, garlic, oregano, and pepper- shake5. Drizzle the salad plates with the dressingServing Size: makes 2 two cup servins or 4 one cupNumber of Servings: 4Recipe submitted by SparkPeople user MEGLOPEZ.

The nutritional information for Esther's Shrimp salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 273.8

• Total Fat: 21.8 g
• Cholesterol: 73.2 mg
• Sodium: 493.8 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 5.8 g
• Protein: 10.4 g

The dietary needs meet for Esther's Shrimp salad is Low Carb