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Shrimp And Fennel Salad

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  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
  Salt To Taste
  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.

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Nutrition Rank

Nutrition Facts

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

Shrimp And Fennel Salad Recipe