Shrimp And Fennel Salad
|Red potatoes||12 Small|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh marjoram||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||To Taste|
|Cooked shrimp||1 Pound|
|Fennel bulb||1 , cut into 1/4 inch slices|
|Tomato||1 , cut into 2 inch pieces|
|Mixed greens||7 Cup (112 tbs) (Romaine, Baby Spinach, Bibb Lettuce)|
|Torn radicchio||1 Cup (16 tbs)|
Put the potatoes in a large saucepan and cover with water; bring to a boil.
Reduce the heat and simmer for 15 minutes, or until tender.
Drain and set aside.
In a large bowl, whisk together the vinegar and oil.
Add the scallions, marjoram and garlic; add salt and pepper to taste.
Reserve 1/4 cup of the dressing; set aside.
Add the potatoes, shrimp, fennel and tomatoes to the remaining dressing; toss gently to coat.
Cover and chill for 15 minutes.
Toss the reserved 1/4 cup dressing with the greens and radicchio.
Serving size: Complete recipe
Calories 1482 Calories from Fat 337
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 884.6 mg294.9%
Sodium 1724.8 mg71.9%
Total Carbohydrates 163 g54.4%
Dietary Fiber 34.3 g137.2%
Sugars 9 g
Protein 125 g249.2%
Vitamin A 399.4% Vitamin C 331.1%
Calcium 105.4% Iron 207%
*Based on a 2000 Calorie diet