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

ENJOY!!

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.

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