Seafood and Cannellini Salad - 12.8g Carbs, 3.6g Fiber, 2.2g Sugar
From: www.dlife.com
A classic combination of shrimp and beans with peppers, olives, and
a light tomato dressing.
Prep Time: 25 min
Cook Time: 0 min
Difficulty: EASY
Servings: 8
1/4 cup olive oil
1 Tbsp cider vinegar
1 Tbsp fresh lemon juice, from 1
1/2 medium garlic cloves, minced
1/2 fresh green onions, chopped
1/4 tsp oregano leaves
1/4 tsp dry mustard
2 Tbsp unsalted tomato juice
16 oz canned cannellini beans, rinsed and drained
6 oz Shrimp, deveined, small, canned
8 oz chopped green bell peppers
1/2 red onion, chopped
2 medium celery stalk, sliced
1 large tomato, chopped
1/2 oz canned green olives, chopped (1 tbsp, rounded)
1 cup red cabbage, shredded
1. In container with lid combine olive oil, cider vinegar, lemon juice,
garlic, green onion, oregano, dry mustard, and tomato juice. Shake well.
2. In medium size bowl combine beans, shrimp, green bell peppers, red
onion, celery, tomato, chopped olives. Drizzle with dressing and toss.
Cover and refrigerate until chilled, about 15 minutes.
3. Line 8 salad plates with red cabbage, divide bean salad into 8 even
servings and spoon on top of cabbage. Serve.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving:
143 Calories, 7.2g Total Fat, 1g Saturated Fat, 6.3g Unsaturated Fat,
12.8g Total Carbs, 3.6g Dietary Fiber, 2.2g Sugars,
158.6mg Potassium, 6.9g Protein, 402mg Sodium
Dietary Exchanges: 1 1/4 Fat, 1/2 Starch, 1 Vegetable, 1/2 Very Lean Meat
