Buy precooked shrimp at the fish counter in the grocery store or in the freezer section. Remember to thaw the shrimp either in the refrigerator overnight or by placing the frozen shrimp under COLD running water.
Prep Time: 15 minutes
Serving Size: 1/4 of recipe
¼ cup red wine vinegar
1 Tbsp Olive Oil
1 Tbsp Splenda
2 tsp Dijon Mustard
1 Tbsp chopped fresh oregano
1 garlic clove, minced or grated on a zester
½ tsp salt (optional)
¼ tsp ground black pepper
10 oz bag Romaine Lettuce
1 red bell pepper, seeded and sliced
1 medium cucumber, medium dice
2 roma tomatoes, seeded and diced
½ small red onion, thinly sliced
2 ounces reduced fat feta cheese, crumbled
8 pitted kalamata olives, chopped
4 oz peeled and deveined cooked shrimp, cold
Note: This recipe has more sodium than our other recipes. If you are following a low-sodium diet, we suggest omitting the feta cheese and replacing the shrimp with grilled chicken breast.
Cooking healthy does not have to take an excessive amount of time. Read our time-saving tips and find out how healthy cooking can fit into even the busiest of schedules.
When time is short and energy is low, frozen meals can help us pick up the slack. Here's a guide to choosing the healthiest options out there.
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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.
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