Summer Shrimp and Asparagus Salad

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  • 25|min prep time
  • 25|min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 1 In small bowl, combine all dressing ingredients; stir until well combined. Refrigerate until serving time.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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