(Contributed by Lori)
1 pound cooked shrimp
2 cups small broccoli florets
1 cup carrots, cut in 1/2" chunks
1 pickled jalapeno pepper, seeded and minced
3 cups romaine lettuce, torn in 1" pieces
1 cup cherry tomatoes (halved if large)
1 cup frozen corn (oops, not whole, I guess and I actually used canned which was fine)
1/4 cup lime juice
1/4 cup chopped cilantro
1/2 cup plain non-fat yogurt
freshly ground black pepper to taste
Combine all ingredients and chill.
4-6 servings
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Monday, September 26, 2011
Tabbouleh Salad
1 1/2 c. water
1/2 c. bulgur
2 medium tomatoes, chopped
1 c. finely chopped, seeded cucumber
1 c. finely chopped flat-leaf parsley
1/3 c. thinly sliced green onions (optional)
1/4 c. fresh mint or 1 T. dried mint, crushed
1/3-1/2 c. lemon juice
1/4 c. EVOO
3/4 t. salt
1/2 t. black pepper
In large bowl combine water and bulgur. Let stand for 30-45 minutes. Drain in fine sieve. Return bulgur to bowl and add tomatoes, cucumber, parsley, onions, and mint. Prepare dressing by mixing lemon juice, olive oil, salt, and pepper. Pour over bulgur mixture and toss. Cover and chill for 4-24 hours, stirring occasionally.
(from The Sonoma Diet)
1/2 c. bulgur
2 medium tomatoes, chopped
1 c. finely chopped, seeded cucumber
1 c. finely chopped flat-leaf parsley
1/3 c. thinly sliced green onions (optional)
1/4 c. fresh mint or 1 T. dried mint, crushed
1/3-1/2 c. lemon juice
1/4 c. EVOO
3/4 t. salt
1/2 t. black pepper
In large bowl combine water and bulgur. Let stand for 30-45 minutes. Drain in fine sieve. Return bulgur to bowl and add tomatoes, cucumber, parsley, onions, and mint. Prepare dressing by mixing lemon juice, olive oil, salt, and pepper. Pour over bulgur mixture and toss. Cover and chill for 4-24 hours, stirring occasionally.
(from The Sonoma Diet)
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