This colourful salad is wonderful as a main-dish, or as part of a buffet. It's my own creation which I've been playing with over the years ... add this, try that ... So far, this is my favourite version


Red, White & Green Salad with Shrimp

salad:
2 vine-ripened tomatoes, seeded and diced
3 cups lightly steamed, drained and cooled cauliflower florets
3 cups lightly steamed, drained and cooled broccoli florets
¼ cup sliced green onions (scallions)
1 lb. frozen cooked peeled & deveined shrimp, thawed (or cook from fresh if available), size is up to you .. I use medium
¼ cup pine nuts, lightly toasted

dressing:
juice from 2 large limes
4 tsp dijon mustard
½ cup olive oil
2 Tbsp chopped fresh dillweed
½ tsp sea salt

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Place salad ingredients in serving bowl in layers. If making in advance, leave out pine nuts then cover tightly with plastic wrap; chill for up to 4 hrs.

Whisk together dressing ingredients, chill until ready to serve. Pour over salad (add pine nuts at this point, if you prepared the rest of the salad in advance). Toss gently to combine; serve immediately.

Makes 6 servings

per serving:

calories: 322
fat: 22g (sat: 3.3g / poly: 3.5g / mono: 14.7g)
carbs: 9.5g
fiber: 3.2g
ECC: 6.3g
protein: 23.6g

for the whole recipe:

calories: 1934
fat: 132g (sat: 20g / poly: 21g / mono: 88g)
carbs: 57g
fiber: 19g
ECC: 38g
protein: 142g

Enjoy


Doreen