Salads : Main dish salads Last Updated: Mar 28th, 2009 - 19:22:59 Southwestern Shrimp Salad By Sandra Woodruff  Printer friendly page Yield: 4 servings 10 cups shredded or torn romaine lettuce 1 cup grape tomatoes, halved 1 cup diced avocado 1 cup frozen (thawed) whole kernel corn or canned drained corn 4 slices red onion, cut into quarter-rings 1/4 cup sliced black olives 1/2 cup plus 2 tablespoons low-fat ranch salad dressing 1/2 cup shredded reduced-fat Monterey Jack or Mexican blend cheese, or crumbled queso fresco cheese SHRIMP 1 pound peeled and deveined large raw shrimp 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 to 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1. Sprinkle the shrimp with the chili powder, cumin, garlic powder, pepper, and salt and toss to mix. Set aside. 2. Place the lettuce, tomatoes, avocado, corn, onion and olives in a large bowl. Pour the dressing over the salad and toss to mix. Set aside. 3. Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the shrimp and cook for a minute or two on each side, until lightly browned and cooked through. 4. Divide the salad mixture between 4 serving plates and top each serving with a-quarter of the shrimp and a sprinkling of cheese. Serve immediately. Nutritional Facts (per serving) Calories: 348    Carbohydrates: 26 g     Fiber: 6.6 g      Fat: 14.3 g     Sat. Fat: 3 g Cholesterol: 180 mg       Protein: 32 g      Sodium: 861 mg    Potassium: 1,050 mg GI rating: low Diabetic exchanges: 3 1/2 lean meat, 3 vegetable, 1/2 starch, 2 fat © Copyright 2005 by eatsmarttoday.com Top of Page