CookingLight diet CookingLight diet

Romaine, Asparagus, and Watercress Salad With Shrimp

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
17 Mins
Total Time
17 Mins
Yield
Serves 4 (serving size: 2 cups)
April 2012

This salad comes together quickly and takes advantage of fresh spring asparagus and watercress. The dressing pulls double-duty as a sauce to cook the shrimp in and to dress the greens. Look for shrimp not treated with sodium triphosphate (STP) if you are watching your salt intake.

Ingredients

  • 1 teaspoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 pound peeled and deveined large shrimp
  • 2 cups (1-inch) cut asparagus
  • 7 cups torn romaine lettuce
  • 1 cup trimmed watercress

Nutritional Information

  • Calories 281
  • Fat 16g
  • Satfat 2.3g
  • Monofat 10.2g
  • Polyfat 2.5g
  • Protein 26.2g
  • Carbohydrate 9.8g
  • Fiber 3.8g
  • Cholesterol 172mg
  • Iron 5.4mg
  • Sodium 476mg
  • Calcium 126mg

How to Make It

Step 1

Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.

Step 2

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.

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