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To make this meal fast with a homemade touch, I doctor a bottled low-fat vinaigrette with chopped onion and tarragon. You can find fresh, chopped or diced onion in the produce section of the market.
HELPFUL HINTS
For a quick side dish, sprinkle slices of whole grain baguette with grated Parmesan cheese to make crisp crostini.
Substitute: Any type of bread can be used for the crostini.
Cheese: Buy good-quality Parmesan cheese and grate or chop it in the food processor. Freeze extra for quick use. You can quickly spoon out what you need and leave the rest frozen.
Greens: Any type of salad greens can be used.
Display: A clear glass bowl makes the salad a visual treat.
Drink: This light, crisp dish would go well with a light, crisp pinot grigio.
To buy: 1 small container diced or chopped onion; 1 bottle dried tarragon; 3/4 pound cooked, peeled shrimp; 1 bag washed, ready-to-eat mixed baby greens; 1 cucumber; 1 package frozen corn kernels or 2 ears fresh corn; 1 medium tomato; 1 whole grain french baguette; 1 piece Parmesan cheese or grated Parmesan cheese.
Staples: Reduced-fat oil and vinegar dressing, olive oil spray, salt and black peppercorns.
This meal contains 572 calories per serving with 22 percent of calories from fat.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda at www.DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com.
Layered Shrimp Salad
Serves 2
3 tablespoons reduced-fat oil and vinegar dressing
1 tablespoon diced or chopped onion
1 teaspoon dried tarragon
3/4 pound cooked, peeled, medium-size shrimp
Salt and freshly ground pepper
1/2 bag washed, ready-to-eat mixed baby greens (about 2 1/2 cups)
1/2 medium cucumber, peeled and sliced
2 cups corn kernels, fresh or frozen
1 medium tomato, sliced
Mix dressing, onion and tarragon.
Place shrimp in a small bowl and toss with 1 tablespoon of dressing. Sprinkle with salt and pepper, to taste.
Arrange greens in the bottom of a salad bowl. Layer cucumbers on top. Sprinkle corn over cucumber slices. Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over the salad.
Arrange the sliced tomatoes around the edge of the bowl. Sprinkle the tomatoes with salt and pepper, to taste.
Per serving: 358 calories (17 percent from fat), 6.8 g fat (1.2 g saturated, 1.6 g monounsaturated), 260 mg cholesterol, 41.3 g protein, 37.1 g carbohydrates, 5.7 g fiber, 291 mg sodium.
Parmesan Crostini
Serves 2
Olive oil spray
1/2 whole grain french baguette, sliced on the diagonal into 6 rounds
2 tablespoons grated fresh Parmesan cheese
Heat broiler or toaster oven. Spray olive oil over bread rounds. Sprinkle Parmesan on top. Place under broiler about 6 inches from heat for 1 to 2 minutes, or until cheese starts to melt.
Per serving: 214 calories (30 percent from fat), 7.2 g fat (1.8 g saturated, 4.0 g monounsaturated), 4 mg cholesterol, 6.9 g protein, 30.3 g carbohydrates, 2.0 g fiber, 352 mg sodium.
