Caesar Salad with Shrimp
Raspberry-Honey Crispbread
Ingredients
- 1½ lb peeled and deveined, medium-size raw shrimp
- 2 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- 1 cup grape tomatoes, halved
- ¼ cup shredded Parmesan cheese
- ½ cup refrigerated Caesar yogurt dressing
Instructions
- Sauté shrimp in hot oil in a large skillet over medium heat 3 minutes or until shrimp turn pink.
- Combine lettuce, tomatoes, and cheese in a bowl; add dressing, and toss.
- Top with shrimp.
Side Dish Ingredients
- 1 (5.3-oz) container plain Greek yogurt
- 4 slices multigrain crispbread
- 1 (6-oz) pkg raspberries
- 2 Tbsp honey
Side Dish Instructions
- Spread yogurt over each crispbread slice. Top with berries; drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
266
|
125
|
391
|
| Fat (g) | 12 | 2 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 12 | 23 | 35 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 548 | 79 | 627 |
Lunch Meal Plan
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