Summer Shrimp and Asparagus Salad

This elegant shrimp and asparagus salad, complemented by the creamy lower fat dill dressing, could star at a luncheon for guests.

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Servings 4

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ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

Dressing

1/3: cup light mayonnaise

1/3: cup nonfat plain yogurt

1/3: cup skim milk

2: tablespoons chopped fresh dill

1/4: teaspoon celery salt

Salad

1/2: lb. fresh asparagus, trimmed, cut into 1-inch pieces

1: cup diced yellow bell pepper

1: head torn red leaf lettuce (about 6 cups)

3/4: lb. fresh cooked medium shrimp, shelled, deveined and chilled

1: cup quartered cherry tomatoes

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Directions

1 In small bowl, combine all dressing ingredients; stir until well combined. Refrigerate until serving time.
2 In medium skillet, bring 1/2 cup water to a boil. Add asparagus and bell pepper; cover and cook over medium heat for 5 to 7 minutes or until vegetables are crisp-tender. Drain; rinse with cold water. Refrigerate until serving time.
3 To assemble salads, arrange lettuce on 4 individual dinner plates. Divide shrimp, asparagus, bell pepper and cherry tomatoes over lettuce. Drizzle dressing over salads. Serve immediately.