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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Mediterranean Shrimp and Feta Spring Salad
Yield: Makes 4 servings
Net Carbs 4g
Ingredients:
1
pound large raw shrimp in the shell
1
teaspoon salt
4
cups (6 ounces) baby spinach
2
large plum tomatoes, cored and chopped
2
ounces feta cheese, crumbled
1/4
cup chopped green onions, green and white parts
1/4
cup coarsely chopped pitted kalamata olives
1
tablespoon minced fresh oregano or basil
3
tablespoons extra-virgin olive oil
1
tablespoon red wine vinegar
1
tablespoon small capers
1/2
teaspoon freshly ground black pepper
Preparation:
1.
Place shrimp in large saucepan with 1 quart of water. Add salt; bring to simmer over medium-high heat. Simmer 8 to 10 minutes or until shrimp are firm and white. Drain and set aside until cool enough to handle. Peel and cut into bite-size pieces.
2.
Place shrimp in large salad bowl. Add spinach, tomatoes, feta, green onions, olives and oregano. Combine olive oil, vinegar, capers and pepper in small bowl; mix well. Pour over salad and toss gently.
Nutritional Information:
| Serving Size: 1-1/2 cups | |
| Sodium | 1214 mg |
| Protein | 27 g |
| Fiber | 1 g |
| Carbohydrate | 5 g |
| Cholesterol | 185 mg |
| Saturated Fat | 4 g |
| Total Fat | 17 g |
| Calories | 275 |
This recipe appears in:
Salads
