Seafood Caesar Salad
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 376 |
| pro | 33 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 282 mg |
| sodium | 447 mg |
| potassium | 745 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 35 |
| vit A | 96 |
| vit C | 72 |
| folate | 110 |
Ingredients
- 1 pkg (340g) large raw shrimp
- 2 whole squid, cleaned
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp dried Italian herb seasoning
- 1/4 tsp pepper
- 1 head romaine lettuce
- 2 cups croutons
- Dressing:
- 3 tbsp grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp anchovy paste
- 1 garlic clove, minced
- 1 pinch salt
- 2 tbsp light mayonnaise
- 1 pinch pepper
- 1 dash Worcestershire sauce
Preparation
Toss together shrimp, squid, lemon juice, oil, Italian seasoning and pepper. Place on greased grill over medium heat; close lid and grill, turning once, until shrimp are pink and squid is opaque, about 4 minutes. Slice squid into rings; set aside.
Dressing: Meanwhile, in large bowl, whisk together cheese, oil, lemon juice, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce; whisk in mayonnaise.
Add lettuce and croutons; toss to coat. Top with shrimp and squid.
More seafood salad recipes:
Dressing: Meanwhile, in large bowl, whisk together cheese, oil, lemon juice, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce; whisk in mayonnaise.
Add lettuce and croutons; toss to coat. Top with shrimp and squid.
More seafood salad recipes:
Source : Canadian Living Magazine: July 2009
- Keywords : Main Course; Salad; Grill/Barbecue; Shrimp; Lettuce; Fish;
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