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Shrimp Rémoulade Salad


Yield

Makes 4 servings

Ingredients

12 ounces cooked shrimp, peeled and deveined
2 cups shredded red cabbage
2 stalks celery, finely sliced
1/2 cup sliced green onions
3 tablespoons ketchup
2 tablespoons prepared horseradish
1-1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1 package (10 ounces) frozen mustard greens or frozen spinach

Preparation

  1. In a medium bowl, stir together all ingredients except mustard greens. Cover bowl and refrigerate at least 15 minutes or up to 2 days.
  2. Cook mustard greens according to package directions. Cool, drain, and squeeze excess water from greens. Place greens on a serving platter or bowl, spoon shrimp salad on top and serve.

Nutritional Information

Serving Size: 1-1/2 cup
Sodium 617 mg
Protein 21 g
Fiber 4 g
Carbohydrate 10 g
Cholesterol 166 mg
Saturated Fat <1 g
Total Fat 5 g
Calories from Fat 25 %
Calories 177

Dietary Exchange

Vegetable 2
Meat 2

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