Sunday, March 28, 2010

Thai Shrimp on Baby Greens

This is a light and flavorful salad from Weight Watchers. It was quick to put together and filling.

Thai Shrimp on Baby Greens
Weight Watchers

1/3 cup fresh lime juice
1/2 tsp salt
1 lb medium-size shrimp, cooked and shelled
2 cucumbers, peeled, quartered lengthwise, seeded, and sliced
1/2 cup chopped scallions
1 red bell pepper, seeded and cut into thin strips
3 tbsp dry-roasted peanuts
1/4 cup light coconut milk
1/4 cup nonfat yogurt
1/4 tsp crushed red pepper flakes
1/4 cup chopped fresh cilantro
3 cups baby salad greens

Per serving (2 cups)=4 points

Combine lime juice, salt, and shrimp in a zip-close plastic bag.
Squeeze out the air and seal the bag.
Turn to coat the shrimp.
Refrigerate for 30 minutes.
Place the cucumber slices in a sieve to drain for 15 minutes.
Combine the shrimp, drained cucumbers, scallion, bell pepper, and peanuts in a large bowl.
Combine the coconut milk, yogurt, and crushed red pepper flakes in another bowl.
Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss.
Serve the shrimp salad over the baby greens.

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