Shrimp Salad
Per ServingShrimp Salad |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1/4 recipe | ||
| Calories | 165 | |
| Fat | 1.5 | g |
| Saturated Fat | 0.3 | g |
| Carbohydrate | 20 | g |
| Fiber | 3 | g |
| Sugars | 12 | g |
| Cholesterol | 160 | mg |
| Sodium | 700 | mg |
| Protein | 20 | g |
| Choices: Fruit 0.5, Vegetable 2, Lean Meat 2 | ||
- Makes: 4 servings
- Serving Size: 1/4 recipe
Ingredients
| 1 | lb. | cooked fresh or frozen shrimp, diced into small pieces |
| 1 | med. | onion, diced |
| 1 | med. | bell pepper, diced |
| 1 | 14.5-oz. can diced tomatoes | |
| 2 | med. | fresh tomatoes, diced |
| 1 | cup | lemon juice |
| 1/2 | cup | orange juice |
| 1/2 | tsp. | salt |
| Black pepper and hot sauce to taste |
Directions
Mix first eight ingredients together. Add black pepper and hot sauce to taste. Chill, then serve.
