Shrimp is an excellent addition to your summer salad recipes. This versatile crustacean is the most commonly eaten seafood in the United States, coming in a close second to canned tuna – also great in salads. Shrimps may be small, but they pack a powerful nutritional punch with high quality protein, selenium, vitamins B6 and D. Just one four ounce serving of shrimp provides almost 50 percent of your daily requirement of protein. An excellent low-fat source of protein and a good alternative to higher fat meats, shrimp is high in cholesterol, so if you are on a low-cholesterol diet use caution. Recent studies in Greece and Italy have shown that diets that include fish at least three times a week help reduce the chance of heart disease and stroke as well as helping with high blood pressure. By adding a tuna sandwich to your lunch, having a salad with tuna, salmon or shrimp, and one dinner entree each week that has a seafood serving you can enjoy delicious and healthy recipes while doing your body good.
3/4 cup of low-fat mayonnaise
1/4 cup freshly squeezed lemon juice
1 tbsp organic horseradish
1/4 to 1/2 tsp garlic salt
1 lb small cooked shrimp, peeled and deveined
4 ounces fresh snow peas in the pod
1 cup sliced fresh mushrooms
1 cup celery, sliced diagonally
1 cup fresh bean sprouts, washed and dried
1/4 cup green onions or chives, sliced
1 tomato, diced, or 1 cup cherry tomatoes
2 cups cooked whole wheat macaroni noodles
6 cups mixed salad greens: romain lettuce, arugula, watercress, mustard greens, baby spinach
Combine the first four ingredients in a medium bowl. Add the remaining ingredients and mix well. Cover and chill in the refrigerator for four to twelve hours. Just prior to serving, arrange six plates with mixed greens on the plate. Spoon the shrimp mixture onto the plates. Serve with whole grain bread or buns, and have fresh fruit and yogurt for dessert for a well-balanced meal.