1 cup asparagus, trimmed and cut down to bite size pieces
1 cup snow peas, ends snipped
1 cup fresh mushrooms, sliced
1 cup cucumber, sliced
1 cup cherry tomatoes, sliced in half
1 lb frozen cooked shrimp (about 21-25 per pound), thawed and tails removed
1/3 cup nonfat plain Greek yogurt
3 tbsp reduced fat mayonnaise
2 tbsp water
1 tsp apple cider vinegar
1 tbsp red onion, minced
2 tbsp fresh dill, chopped
1 head Boston or Romaine lettuce
2 cups baby spinach
1. Combine asparagus and snow peas in a zip lock back with 2-3 tbsp olive oil and 2 tbsp minced garlic. Shake well to coat. In a medium skillet, cook veggies until desired doneness, approximately 10 minutes.
2. In a small bowl, whisk together yogurt, mayonnaise, water, vinegar until smooth. Stir in red onion and dill.
To serve: place about 2 cups of lettuce on 4 plates. Sprinkle with spinach leaves, mushrooms, cucumber and tomatoes. Place 1/4 of the asparagus and pea mixture on each plate. Add 1/4 of shrimp and drizzle each plate with about 3 tbsp of the dressing.
Weight Watchers Details:
Points Plus Value – 5
Servings – 4
NOTE: Jason and I normally have this salad with my parents who don’t like shrimp. We substitute the shrimp for a 4oz grilled chicken breast and actually prefer it. Also, I tend to make the dressing and marinate my veggies the night before I make the salad. Having both in the refrigerator overnight tends to bring the flavors out more.