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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    175mg
    175%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    5g
    5%
      Sugars
    8g
    8%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    100%;
    Calcium
    20%;
    Iron
    30%;
    Exchanges:
    1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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