Buffalo Shrimp Salad

Chopped romaine, spring mix, shredded carrots, tomatoes, diced red onions and cucumbers tossed in Caesar dressing topped with Buffalo shrimp

Prep time:  30 minutes + marinade time

Cook time: 10 minutes

Yield: 4 servings

Ingredients
  • 8 cups chopped romaine
  • 4 cups spring lettuce mix
  • ½ cup carrots shredded
  • 1 cup red grape tomatoes, halved lengthwise
  • 1 medium red onion, diced ¼-inch
  • ½ cup cucumbers, diced ¼-inch
  • 1 tablespoon blue cheese crumbles
  • 1 cup cheese garlic croutons
Buffalo Shrimp
Ingredients
  • 2½ tablespoons red hot cayenne pepper sauce
  • 1¼ teaspoons olive oil
  • 2½ teaspoons lemon juice
  • ¼ teaspoon garlic, minced
  • 2½ teaspoons parsley leaves, chopped
  • ½ pound peeled, deveined shrimp 41-50 count
  • ¾ teaspoon hot chili sauce
Caesar Dressing
Ingredients
  • 2 tablespoons part skim ricotta cheese
  • 2 tablespoons non fat plain yogurt
  • 2 tablespoons buttermilk
  • 1½ teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon grated parmesan cheese
Instructions
1
Buffalo Shrimp: In a mixing bowl, combine all ingredients except shrimp. Stir until well blended. Add shrimp. Toss to evenly coat shrimp. Marinate for 8 hours in refrigerator. Drain and discard excess marinate.
2
Place marinated shrimp on a baking sheet. Place in a preheated 350 degree oven for 8 to 10 minutes.
3
Caesar Dressing: Place all ingredients in a blender or food processer. Blend until smooth and well blended.
4
Salad preparation: Combine romaine, spring mix, carrots, grape tomatoes, red onion, cucumbers and Caesar dressing. Toss to evenly coat.
5
Top salad with Buffalo shrimp, blue cheese and croutons.
Nutrition Facts:
Calories
173
Carbs
19g
protein
17g
fat
4g
sat. fat
1g
Cholesterol
100mg
sodium
604mg
fiber
4g
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