CALORIES: 250
PREP: 5 minutes
COOK:
Dairy-Free, Nut-Free, Pescatarian, Gluten-Free, Egg-Free
3 tbsp | olive oil |
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2 tbsp | white wine vinegar |
1 | shallot, minced |
2 tbsp | chopped fresh basil |
6 cups | bibb lettuce leaves, chopped |
1 | red bell pepper, chopped |
1/2 | English cucumber, sliced |
1 lb | cooked peeled shrimp |
1 cup | corn kernels |
In a small bowl, whisk together the olive oil, white wine vinegar, shallot, and basil.
Arrange the lettuce on a large serving dish. Top it with the red bell pepper, cucumber, shrimp, and corn.
Pour the dressing over the salad just before serving.
Per serving | |
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Calories (kcal) | 250 |
Total Fat (g) | 11 |
Saturated fat (g) | 1.5 |
Cholesterol (mg) | 215 |
Sodium (mg) | 210 |
Total Carbohydrate (g) | 11 |
Dietary Fiber (g) | 2 |
Total Sugars (g) | 4 |
Protein (g) | 30 |
Calcium (mg) | 108 |
Iron (mg) | 2 |
Potassium (mg) | 589 |
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