Seafood Salad

Looking for a seafood dinner? Then check out this salad made using shrimp, swordfish, fennel and salad greens - served with breadsticks and ice-cold lemonade.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 180
Fat 7g
Saturated Fat 1 1/2g
Sodium 350mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 180
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 350mg; 350%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

Shallot-Thyme Vinaigrette

2: tablespoons olive or canola oil

1/4: cup balsamic vinegar

2: tablespoons white wine vinegar

1: tablespoon finely chopped shallot

1: tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1: tablespoon Dijon mustard

1/4: teaspoon salt

Salad

12: uncooked large shrimp, peeled and deveined

1: lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick

1: medium bulb fennel, cut into wedges

10: cups bite-size pieces mixed salad greens

1/2: small red onion, thinly sliced

12: cherry tomatoes, cut in half

12: pitted Kalamata or ripe olives

Directions

1 Make Shallot-Thyme Vinaigrette. In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, place shrimp and fish steaks. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag and refrigerate 30 minutes. Reserve remaining vinaigrette.
2 Heat coals or gas grill for direct heat. Remove shrimp and fish from marinade; reserve marinade. Set shrimp aside.
3 Cover and grill fish and fennel over MEDIUM heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
4 On serving platter, arrange salad greens. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining ingredients on salad greens. Serve with reserved vinaigrette.
5 METHOD FOR SHALLOT-THYME VINAIGRETTE: In tightly covered container, shake all ingredients.

Did You Know?

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Expert Tips

This seafood salad makes a great light lunch. Serve it with crunchy breadsticks and tall glasses of ice-cold lemonade.

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We calculated the nutrition of this recipe at the time it was created on 04/19/2012. NOTE: We do not include optional ingredients in our calculations.