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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (293g) Recipe makes 2 servings |
||
| Calories 280 | ||
| Calories from Fat 78 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 227mg | 75% | |
| Sodium 562mg | 23% | |
| Potassium 473mg | 13% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 16.1g | ||
| Protein 26.8g | 53% | |
Curried Shrimp Salad With Blueberries and Cherries
Recipe #314752 |
50 min |
20 min prep |
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SERVES 2
Ingredients
- 1/4 cup low-fat Greek yogurt
- 1 teaspoon curry powder (to taste)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
- 8 teaspoons mayonnaise
- 8 ounces cooked shrimp
- 1/4 cup red bell pepper, diced
- 1 cup blueberries
- 1/2 cup cherries, pitted
Directions
1
Combine yogurt, mayonnaise, curry powder, ginger, and salt.2
Add blueberries and cherries and stir.3
Add shrimp.4
Cover and chill for at least 1/2 hour.5
Serve over lettuce or shredded cabbage.
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