What's to Eat Wednesday

Since it is too hot to cook I am in quest to find quick and easy cold foods to serve.  This recipe comes from the Ready, Set, Go! cookbook (page 56) in the PP Deluxe member kit. Try it out and let me know what you think.

Southwestern-Style Shrimp Caesar Salad

1/4 cup fat free mayo

1/4 cup grated Parmesan cheese

1 T lime juice

1 small garlic clove, minced

1/4 tsp black pepper

1 large head romaine lettuce, torn into pieces

1/4 cup coarsely chopped fresh cilantro

1 (4 1/2 ounces) mild green chilies, drained

1 cup fat free croutons

1 pound cooked large peeled and deveined shrimp

1.) Whisk together first 5 ingredients in a small bowl to make dressing.

2.) Combine romaine, cilantro, chiles, and croutons in a serving bowl.  Pour dressing over and toss to coat evenly.  Top with shrimp.

serving size 2 1/2 cups       serves 6      PP values 3

I am a believer the first time you make a recipe you follow it to a T.  Make notes of what you like and what you would change and then make it again to your preferences.  This would be just as good with the southwestern ingredients (chiles and cilantro) omitted!