Saturday, June 30, 2012

How to Make an Entree Salad With Shrimp, Romaine Lettuce, and Potatoes


Entree Salads can become a meal when you add a crusty bread, whole-grain crackers or even fresh fruit. If you love salads, need a quick meal s, and want something different for a change, give this entree salad recipe a try. This Shrimp, Potato, Romaine Salad is probably something different than the usual you serve and the flaxseed oil adds an even healthier touch. This recipe is only for two servings. To serve four, double the recipe, etc.
1 potato cut into 1-inch cubes
1/2 tsp dried oregano
6 tsp lemon juice
2 tbsp olive oil
1/2 tsp flaxseed oil
1 clove garlic, minced
1/2 lb peeled, deveined large shrimp, cooked
1/2 small cucumber, diced
1 cup grape or cherry tomatoes, halved
1/2 small red onion, thinly sliced
3 cups shredded romaine lettuce
Preheat oven to 425 degrees.
Place potato pieces on a baking sheet that has sides. Sprinkle the oregano and 1 teaspoon of the lemon juice over the potatoes. Mist with a canola oil cooking spray and toss to coat. Bake at 425 degrees for 15 to 20 minutes or until tender, turning once.
In a bowl, whisk together olive oil, flaxseed oil, garlic, remaining oregano and the remaining lemon juice. Pour half of the dressing into another bowl. Add the shrimp to one bowl and toss to coat. In the other bowl, add the cucumber, tomatoes, and onion; toss to coat. Let stand for about 10 minutes. Divide the lettuce, evenly onto two salad serving plates. Top with the shrimp, vegetable mixture and the potatoes.
Yield: 2 servings
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