Many salads fit well into low-fat cuisine, providing you choose the right dressing. This Spanish-style shrimp salad gets its Mediterranean flavor from reduced-calorie Italian salad dressing and turmeric-seasoned rice.
1 cup water
1 cup quick-cooking rice
1 teaspoon instant chicken bouillon granules
1/4 teaspoon ground turmeric
2 6-ounce packages frozen, peeled, cooked shrimp
1 10-ounce package frozen peas with pearl onions
1/3 cup reduced-calorie Italian salad dressing
1/8 teaspoon ground red pepper
Bibb lettuce leaves
In a small saucepan heat water to boiling. Stir in rice, bouillon granules and turmeric. Remove from heat. Cover and let stand for five minutes.
Meanwhile, in a two-quart microwave-safe casserole or bowl, cook the shrimp and peas with onions, covered, on 100 percent power (high) for three minutes, stirring once. Drain, if necessary.
Add hot rice, salad dressing and red pepper to shrimp mixture; toss to coat well. Place in the freezer about five minutes or until chilled, stirring a couple of times. Serve on lettuce-lined plates; garnish with tomato wedges.
Serves four. Each serving has 237 calories, 23 grams protein, 31 grams carbohydrate, 2 grams fat, 166 milligrams cholesterol and 611 milligrams sodium.