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Shrimp and Cauliflower Salad
Source: dLife

Crunchy cauliflower and cooked shrimp in creamy dressing.

Rating:
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 319.2
Total Carbs 3.8 g
Dietary Fiber 1.0 g
Sugars 2.4 g
Total Fat 27.3 g
Saturated Fat 3.9 g
Unsaturated Fat 0.3 g
Potassium 223.4 mg
Protein 14.0 g
Sodium 513.1 mg
Dietary Exchanges
5 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 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.
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Servings
Ingredients

1 each  Cauliflower, head, small, 4", fresh
1 lb  cooked shrimp
1 cup  fresh chopped green onion
3 each  eggs
1 cup  mayonnaise
0 3/4 cup  Salad Dressing, Italian, creamy
0 3/4 cup  canned black olives
1 tbsp  pimentos
Directions
  1. Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat.
  2. Remove from heat and let stand covered for 12 minutes.
  3. Cool, peel, and chop the hard boiled eggs.
  4. Mix mayonnaise and salad dressing together in a small bowl.
  5. To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine.
  6. Stir in dressing mixture, and toss to coat. Refrigerate.

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