294 Part III: Simple Recipes to Enjoy Anytime
Cherry Shrimp Salad
Using canned shrimp makes this salad easy to prepare, but you can use fresh shrimp if
you prefer. The yogurt, lemon, and oregano add strong flavor while the cherries and
green onions add a twist. Serve some crispy baked pita chips on the side for a refreshing,
light meal.Stage: Regular foods
Preparation time: 10 minutesChilling time: 1 hour
Yield: 2 servings (^3 ⁄ 4 cup each)6 ounces canned shrimp, drained
3 tablespoons dried tart cherries, plumped(^1) ⁄ 2 cup halved cherry tomatoes
2 green onions, chopped
2 tablespoons light mayonnaise
2 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
(^1) ⁄ 2 teaspoon chopped fresh oregano
Black pepper to taste
2 cups chopped Bibb lettuce
1 In a large bowl, combine shrimp, cherries, tomatoes, and green onions and mix well.
2 Combine mayonnaise, yogurt, lemon juice, oregano, and pepper in a small bowl and
pour over the shrimp mixture. Mix together gently, cover, and refrigerate for one to two
hours.
3 Place one cup chopped lettuce on a salad plate. Top each with half of the shrimp salad.
Tip: To plump dried cherries, pour^1 ⁄ 2 cup boiling water over dried cherries and let sit for 5
minutes. Drain before using.
Per serving: Calories 110 (From Fat 35); Fat 4g (Saturated 0g); Cholesterol 90mg; Sodium 190mg; Carbohydrate 8g
(Dietary Fiber 2g); Protein 12g; Sugar 4g.