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Creamy Shrimp Salad On Romaine

main dish, low fat, seafood

2 cups cooked deveined shrimp; chilled
1 1/4 cups sliced celery
4 hard-cooked egg whites; coarsely chopped,
yolks discarded
3 tablespoons chopped walnuts
2 teaspoons finely-chopped onions
1/2 cup fat-free Thousand Island salad dres
4 cups shredded romaine lettuce

In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions. Add the dressing and stir until the shrimp-mixture is coated. Cover and chill in the refrigerator about 30 minutes to blend the flavors. To serve, divide the lettuce among four plates. Then top with shrimp mixture. This recipe yields 4 main-dish servings. Comments: Part of what makes this shrimp salad so easy is using purchased fat-free salad dressing as a timesaver. Suggestions for dressings: Thousand Island, creamy cucumber, honey Dijon or bacon and tomato. Nutritional Information Per Serving: Calories: 178; Fat: 5 grams (25% of calories); Cholesterol: 110 milligrams; Sodium: 663 milligrams; Fiber (grams) 2.3.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-29-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 42 Calories (kcal); 3g Total Fat; (66% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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