This no-cook, 15-minute supper, featuring plump shrimp layered with vegetables and dressed with a light vinaigrette, makes a cool, colorful main dish.
To make this meal fast with a homemade touch, doctor a low-fat, bottled vinaigrette with chopped onion and tarragon.
For a quick side dish, sprinkle slices of whole-grain baguette with grated Parmesan cheese to make crisp crostini.
3 tablespoons reduced-fat, oil-and-vinegar dressing
1 tablespoon diced or chopped onion
1 teaspoon dried tarragon
3/4 pound cooked, peeled, medium-sized shrimp
Salt and freshly ground pepper, to taste
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 the dressing, onion and tarragon.
Place the shrimp in a small bowl and toss with 1 tablespoon dressing. Sprinkle with the salt and pepper to taste.
Arrange the greens in bottom of a salad bowl. Layer the cucumbers on top. Sprinkle the corn over cucumber slices. Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over salad.
Arrange the sliced tomatoes around edge of bowl. Sprinkle tomatoes with salt and pepper to taste. Makes 2 servings.
Nutrition per serving: 358 calories (17 percent from fat), 6.8 grams fat (1.2 g saturated, 1.6 g monounsaturated), 260 milligrams cholesterol, 41.3 g protein, 37.1 g carbohydrates, 5.7 g fiber, 291 mg sodium.
Olive-oil spray, as needed
1/2 whole-grain French baguette, sliced diagonally into 6 rounds
2 tablespoons fresh-grated Parmesan cheese
Heat oven broiler or a toaster oven. Spray some of the olive oil over the bread rounds. Sprinkle the Parmesan on top. Place under broiler about 6 inches from heat for 1 to 2 minutes or until cheese starts to melt. Makes 2 servings.
Nutrition per serving: 214 calories (30 percent from fat), 7.2 grams fat (1.8 g saturated, 4.0 g monounsaturated), 4 milligrams cholesterol, 6.9 g protein, 30.3 g carbohydrates, 2.0 g fiber, 352 mg sodium.