Salads : Main dish salads Last Updated: Mar 28th, 2009 - 19:19:52 Cajun Shrimp Salad By Sandra Woodruff  Printer friendly page Yield: 4 servings 1 pound peeled and deveined large shrimp 1 tablespoon Cajun seasoning 12 cups torn romaine lettuce 1 cup canned sliced hearts of palm, drained 1 cup grape tomatoes 1 cup frozen whole kernel corn, thawed 4 thin slices red onion, cut into quarter-rings 3/4 cup light olive oil vinaigrette salad dressing 3/4 cup shredded reduced-fat white cheddar cheese or 1/2 cup crumbled blue cheese 1. Place the shrimp and Cajun seasoning in a bowl and toss to mix. Set aside. Coat a large nonstick skillet with cooking spray or 1 tablespoon olive oil and preheat over medium-high heat. Add the shrimp and cook for a minute or two on each side or just until the shrimp turn opaque and are cooked through. Set aside to keep warm. 2. Place the lettuce, hearts of palm, tomatoes, corn, and onion in a large bowl. Add the dressing and toss to mix. Divide the salad between 4 serving plates. Top the salad on each plate with a mound of shrimp and one-fourth of the cheese. Serve immediately. Nutritional Facts (per serving) Calories: 356     Carbohydrates: 26 g     Fiber: 5.8 g      Fat: 15 g     Sat. Fat: 3.5 g Cholesterol: 52 mg       Protein: 34 g      Sodium: 985 mg      Calcium: 300 mg    Potassium: 1,011 mg GI rating: low Diabetic exchanges: 3 1/2 lean meat, 3 vegetable, 1/2 starch, 1 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page