Weight Watchers Grilled Shrimp Salad

[vicki]

Makes 4 servings

1 slice whole wheat bread cut into 1/2 inch cubes
1/2 low sodium chicken broth
1 tbsp. olive oil
1 tbsp. red wine vinegar
1/2 tsp. dried rosemary leaves crumbled
1 garlic clove minced
1/4 tsp. ground pepper
1/2 pound medium shrimp peeled and deveined
1-10 oz package triple washed spinach or lettuce

~To prepare croutons, preheat theoven to 300 degrees. Arrange the bread on a baking sheet, bake until crisp and golden about 20-25 minutes
~Meanwhile in a medium saucepan, combine the broth, oil, vinegar, rosemary, garlic and pepper and bring to a boil, reduce heat and simmer 5 minutes then remove from heat
~Spray a baking sheet with nonstick cooking spray, preheat broiler.
~Arrange the shrimp on baking sheet and spray with nonstick cooking spray.
~Broil 4" from the heat until just pink about 3 minutes and then add to the rosemary mixture
~Let stand 5-6 minutes
~Add croutons toss to combine
~Add to bed of spinach or lettuce and serve at once


Per serving:

138 calories
6 grams fat
1 gram saturated fat
70 mg cholesterol
210 mg sodium
10 grams carbs
4 gram dietary fiber
14 grams protein
147 mg calcium
ww points=2 per serving

I made this last week and it was really good and filling. I put some fat free cottage on the side and it was a really good meal.

[jadan]

I get sick of the plain old salad over and over and over boring. This sounds like a great variation from the old standard. I really don't like really cold salad either. So the warm shrimp over the top would be a great change. I bet it makes for great leftovers. Just warm up the shrimp and dressing and have the next day too. Sounds easy to make just pop it under the broiler and then add to the pan. Thanks for a great lunch idea for next week:)