Dinner

Chopped Veracruz Salad is for Dinner.

Chopped Veracruz Salad takes 15 minutes to prepare.

Chopped Veracruz Salad takes 15 minutes to cook.

Chopped Veracruz Salad makes 1 servings.

The ingredients for Chopped Veracruz Salad are:

1 cup each romaine and iceberg lettuce, chopped
1 plum tomato, diced
1/4 avocado, diced
1/4 mango, diced
1 6" corn tortilla, sliced into strips
2 tbsp balsamic vinegrette salad dressing
4 large, fresh raw shrimp that have been peeled and deveined.

Here is how you make Chopped Veracruz Salad:

Place the corn tortilla strips on a flat baking pan, spray them lightly with Pam (or other cooking spray you may use), and bake in oven @ 350 degrees about 15 minutes, until crisp, set aside to cool.While tortilla strips are baking, place cleaned, peeled and deveined shrimp in pre-heated grill pan that you have sprayed with Pam, and cook until done, about 3 minutes each side. Mix all ingredients in a large salad bowl, adding the tortilla strips and Shrimp last (after they have cooled down, so as not to wilt the salad), and top with dressing and toss.Serving Size: makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user WHYMOORE.

The nutritional information for Chopped Veracruz Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 303.9

• Total Fat: 16.4 g
• Cholesterol: 42.6 mg
• Sodium: 73.0 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 7.6 g
• Protein: 10.2 g

Chopped Veracruz Salad is Mexican cuisine.