Summer Chopped Salad with Grilled Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Enjoy a chilled, light salad from the 400 Calorie Fix Cookbook Ingredients:
3 oz french bread, cut into 1/2 cubes |
3 c chopped romaine lettuce |
3 tomatoes, seeded and chopped |
1 carrot, chopped |
1 stalk celery, chopped |
1 cucumber, seeded and chopped |
1/2 fennel bulb, chopped |
4 radishes, chopped |
3/4 lb large shrimp, peeled and deveined |
3 tbsp extra-virgin olive oil |
3/8 tsp salt |
1/4 tsp freshly ground black pepper |
1/4 c finely chopped shallots |
1 tbsp balsamic vinegar |
2 tsp honey |
2 tsp dijon mustard |
Directions:
1. 1. PREHEAT the oven to 425°F. Arrange the bread cubes on a baking sheet in a single layer. Bake for 6 to 8 minutes, or until golden and crisp. Let cool on the baking sheet.
2. MEANWHILE, combine the lettuce, tomatoes, carrot, celery, cucumber, fennel, and radishes in a large bowl.
3. COAT a grill pan with cooking spray and heat over medium-high heat. Toss the shrimp with 2 teaspoons of the oil in a small bowl. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set the shrimp on the grill pan and cook for 1 1/2 to 2 minutes per side, or until opaque. Transfer to a plate and set aside.COMBINE the shallots, vinegar, honey, mustard, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Slowly whisk in the remaining 2 tablespoons and 1 teaspoon of oil. Pour the dressing over the lettuce mixture, add the cooled bread cubes, and toss well. Divide the mixture among 4 plates and top with the shrimp.
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