Basil and Tomato Shrimp Salad
Jul 17, 2007 17:14:58 GMT -8
Post by carol on Jul 17, 2007 17:14:58 GMT -8
Basil and Tomato Shrimp Salad
light meals
POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 4 min
Level of Difficulty: Easy
You can't go wrong with this perfect union of juicy tomatoes and sweet basil. These summertime stars make our shrimp salad irresistible.
Ingredients
* 2 tsp olive oil
* 2 Tbsp canned tomato juice
* 3 Tbsp balsamic vinegar
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 1 pound shrimp, medium-size, peeled and deveined
* 4 cup arugula
* 1 cup basil, leaves, torn
* 2 medium tomato(es), chopped
Instructions
* Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.
* Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp amd tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.
© 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
light meals
POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 4 min
Level of Difficulty: Easy
You can't go wrong with this perfect union of juicy tomatoes and sweet basil. These summertime stars make our shrimp salad irresistible.
Ingredients
* 2 tsp olive oil
* 2 Tbsp canned tomato juice
* 3 Tbsp balsamic vinegar
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 1 pound shrimp, medium-size, peeled and deveined
* 4 cup arugula
* 1 cup basil, leaves, torn
* 2 medium tomato(es), chopped
Instructions
* Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.
* Toss arugula and basil together in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp amd tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.
© 2007 Weight Watchers International, Inc. © 2007 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.