Seafood Caesar Salad
20 people added this to their Recipe Box
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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1 pkg (340 g) large raw shrimp
2 whole squid, cleaned
1 tbsp (15 mL) each lemon juice and extra-virgin olive oil
1/4 tsp (1 mL) each dried Italian herb seasoning and pepper
1 head romaine lettuce, torn
2 cups (500 mL) croutons
Dressing:
3 tbsp (45 mL) grated parmesan cheese
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) each Dijon mustard and anchovy paste
1 clove garlic, minced
Pinch each salt and pepper
Dash Worcestershire sauce
2 tbsp (25 mL) light mayonnaise
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.
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.
Tags:
Salads and Salad Dressings; Main Course; Seafood; Vegetables; Cheese/Other Dairy; BBQ/Grill; Make It Tonight;
Source
Canadian Living Magazine: July 2009
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