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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mixed Spinach Salad with Shrimp

Source: dLife

A light spinach salad, with mixed veggies, tossed in a lemon dressing, and topped with shrimp.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	131.0

Total Carbs	10.2 g

Dietary Fiber	2.7 g

Sugars	4.6 g

Total Fat	6.8 g

Saturated Fat	1.0 g

Unsaturated Fat	0.8 g

Potassium	689.9 mg

Protein	8.9 g

Sodium	219.0 mg

Dietary Exchanges 6.8 Fat, 1.0 Vegetables, 0.3 Fruits, 0.9 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

Directions

Lightly spray broiler pan with nonstick cooking spray. Preheat broiler.
To make the dressing, whisk together the olive oil, lemon juice, green onions, red pepper, 1/8 teaspoon of salt, and white pepper in a small bowl; set aside.
Place the shrimp, single layer, on the broiler pan and season with the remaining 1/8 teaspoon of salt. Broil until opaque, about 1 1/2 minutes per side. Remove from broiler, cover, and keep warm.
Mix the remaining ingredients in a large bowl and add the dressing; stir to coat well. Evenly divide the salad among 4 individual plates and top each evenly with the shrimp. Serve at once.