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Shrimp And Fennel Salad Recipe
|Red potatoes||12 Small|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh marjoram||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||To Taste|
|Cooked shrimp||1 Pound|
|Fennel bulb||1 , cut into 1/4 inch slices|
|Tomato||1 , cut into 2 inch pieces|
|Mixed greens||7 Cup (112 tbs) (Romaine, Baby Spinach, Bibb Lettuce)|
|Torn radicchio||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1353 Calories from Fat 293
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 708.8 mg29.5%
Total Carbohydrates 163 g54.4%
Dietary Fiber 34.3 g137.2%
Sugars 9 g
Protein 99 g198.2%
Vitamin A 378.9% Vitamin C 314.5%
Calcium 87.7% Iron 129.1%
*Based on a 2000 Calorie diet
Reduce the heat and simmer for 15 minutes, or until tender.
Drain and set aside.
In a large bowl, whisk together the vinegar and oil.
Add the scallions, marjoram and garlic; add salt and pepper to taste.
Reserve 1/4 cup of the dressing; set aside.
Add the potatoes, shrimp, fennel and tomatoes to the remaining dressing; toss gently to coat.
Cover and chill for 15 minutes.
Toss the reserved 1/4 cup dressing with the greens and radicchio.