Southwest Shrimp Salad

Ingredients:

3 oz cooked shrimp, thawed, rinsed, tails removed

3 cups romaine, rinsed and chopped coarsely

1 corn tortilla, zero fat, 6"
1/4 teaspoon low sodium taco seasoning

1/2 cup red bell pepper, sliced to approx 1/4 ring lengths
1/2 cup yellow bell pepper, sliced to approx 1/4 ring lengths
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white balsamic vinegar
2 tablespoons lime juice
1 packet of Splenda, sugar substitute

1/4 cup black beans, drained and rinsed
1/4 cup corn - I love Trader Joe's frozen Roasted Corn
1/2 cup grape tomatoes, halved

Dressing:

3 tablespoons non fat ranch dressing
2 tablespoons salsa
1/4 teaspoon low sodium taco seasoning

Directions:

Preheat the oven to 400 degrees. Take one corn tortilla fold in 1/2 and cut into matchstick strips. On the stovetop, lightly spray a nonstick skillet and crisp up the tortilla strips adding 1/4 teaspoon taco seasoning, over med high heat. Remove to a baking sheet and continue to crisp in the oven, watching not to burn. Remove to a paper towel to cool.

In a small microwave safe bowl combine peppers, onion, cilantro vinegar, lime juice, and Splenda. Heat in microwave on high for 2 minutes. Drain the vinegar/juice off. Set in refrigerator to cool.

In a strainer, over the sink combine shrimp, black bean, and corn, if any are needing to be thawed.

For dressing: Combine ranch dressing, salsa, and taco seasoning, mix well.

In a large salad bowl combine, romaine, pepper mixture, tomatoes, beans, corn, shrimp and toss. Add dressing and tortilla strips and toss again. Serve on a large salad plate or bowl.

Servings - 1 serving
Per serving = 1salad = POINTS® value 4*
251.3calories/1gfat/5.5gfiber