dLifeHeaderPortlet dLifeHeaderPortlet


Stacked Tomato Salad
Source: dLife

Shrimp and tomato salad with a tasty tequila dressing.

Rating:
Prep Time: 4 hours
Cook Time: 3 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 71.9
Total Carbs 7.2 g
Dietary Fiber 2.0 g
Sugars 3.0 g
Total Fat 2.8 g
Saturated Fat 0.2 g
Unsaturated Fat 0.7 g
Potassium 177.4 mg
Protein 2.5 g
Sodium 501.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

6 each  large raw shrimp
1 tsp  salt
0 1/2 tsp  black pepper
2 tbsp  fresh lime juice
2 tbsp  tequila, 80 proof
1 tbsp  canola oil
2 tsp  dried marjoram
0 1/4 tsp  salt
0 1/4 tsp  black pepper
3 each  fresh tomatoes
1 cup  sliced jicama
1 each  medium zucchini
Directions
  1. In a large saucepan bring 4 cups water, salt, and 1/2 teaspoon of the pepper to boiling.
  2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water. Drain well and chill.
  3. In a screw-top jar combine lime juice, tequila, salad oil, marjoram, 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Cover and shake well.
  4. Cut each tomato vertically into 6 slices. Place in a 2-quart square baking dish. Pour dressing over tomatoes. Cover and chill for 2 to 4 hours.
  5. Remove tomatoes from dish, reserving dressing. Place a tomato slice on each of 6 salad plates. Top with about 1 tablespoon of the shredded jicama.
  6. Repeat layers, alternately stacking tomatoes and shredded vegetables, and ending with a tomato slice.
  7. Top each salad with a cooked shrimp. Drizzle each salad with reserved dressing.

dLife Weekly Poll

What dietary strategies do you use to control your diabetes?