Shrimp Louis Salad with Tomato-Tarragon Dressing
Lightly brush thin firm slices of bread with olive oil, sprinkle with tarragon, and briefly bake until crispy to serve with this elegant and colorful salad. For dessert, serve fresh raspberries over lime sherbet.
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon no-salt-added tomato paste
  • 1 teaspoon capers, drained
  • 2 teaspoons tarragon vinegar
  • 1 teaspoon prepared white horseradish
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups mesclun (mixed baby greens)
  • 1 pound cooked, peeled shrimp
  • 1 yellow or red bell pepper, cut into thin strips
  • Half a medium avocado, thinly sliced
  • 1 cup halved cherry tomatoes

1. In small bowl, whisk together sour cream, 2 tablespoons of water, tomato paste, capers, vinegar, horseradish, tarragon, salt and pepper. Transfer to small serving bowl.

2. Spread mesclun on large platter. Scatter shrimp, bell pepper strips, avocado and cherry tomatoes over greens. Serve with dressing on side.

Nutritional Information
Per serving: 202 calories, 6.6g total fat, 1.9g saturated fat, 2.7g monounsaturated fat, 1.1g polyunsaturated fat, 2.8g dietary fiber, 27g protein, 9g carbohydrate, 226mg cholesterol, 513mg sodium.
Good source of: iron, selenium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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