Tomato Shrimp Salad
2 tablespoons chopped fresh parsley
6 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves — minced
3/4 pound cooked medium shrimp — peeled and deveined
2 cups diced tomato
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended. Add shrimp and remaining ingredients, and toss gently. Cover and chill.
Servings: 8 Serving Size: 3/4 cup
Per serving: 78 Calories (kcal); 2g Total Fat; (26% calories from fat); 10g Protein; 5g Carbohydrate; 83mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
WW Points: 2 pt.