Slimming recipes for the month of May >
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Mediterranean Garden Tray
1 large head of lettuce
one 9 ounce bottle of low calorie Italian Dressing
1 1/2 cups of cooked shrimp
1 1/2 cups of sliced fresh mushrooms
1 1/2 pounds of fresh asparagus, cooked
one 1 pound can of garbanzos, drained
1/2 cup each of ripe and pimiento stuffed green olives
one 9 ounce package of frozen artichoke hearts, cooked
thin onion rings
1/2 small cucumber, sliced
1 cup of cherry tomatoes
Radish roses
carrot curls
Yogurt Vegetable Dressing |
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Core, rinse and thoroughly drain lettuce, chill in disposable plastic bag or plastic crisper. Add about 3 to 4 tablespoons of Italian dressing to each of the following and let chill about 1 hour; shrimp, mushrooms, asparagus, garbanzos, olives and artichoke hearts combined with onion rings.
Shortly before serving, remove outer leaves of lettuce and line tray. Cut the remaining head lengthwise into halves. Place cut sides down; cut each half into thirds or quarters for 6 or 8 thin wedges and arrange on separate tray or in bowl. Cover with plastic wrap and refrigerate until serving time.
Drain the shrimp and vegetables, saving marinade. Arrange marinated shrimp and vegetables on tray, along with cucumber slices, cherry tomatoes, radishes and carrot curls. Serve with Yogurt Vegetable Dressing.
Approximate calorie count 1304 total; 163 per serving
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