Shrimp Salad
Recipe: #5811
June 28, 2012
Categories: Salads, Vegetables, Celery, Cucumber, Onions, Summer, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat more
"This one is adapted from one I found at GroupRecipesdotcom. It had some things in it I can't stand, so I left them out. And then I added a couple of things it didn't have that I wanted. This can be served either on a bed of lettuce or in a pita or wrap, depending on what you feel like."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (263.7 g)
- Calories 257.5
- Total Fat - 9.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 250.1 mg
- Sodium - 1549.9 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1.9 g
- Protein - 31.1 g
- Calcium - 148.5 mg
- Iron - 1.2 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine shrimp, cucumber, celery, green onion, water chestnuts and dill in a bowl.
Step 2
In a separate bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, pepper and salt.
Step 3
Add dressing to shrimp mixture, stirring well to coat.
Step 4
Cover and refrigerate at least three hours before serving.
Tips & Variations
No special items needed.
1 Reviews
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