Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad." -Sasha Cohen
The refrigerator light goes on...
Caesar Salad Dressing is so versatile. There's nothing quite as good as a classic Caesar Salad but you can use the dressing for sandwiches, on top of grilled veggies, and this chopped salad variation is a delicious reason to make your own Caesar dressing and keep it on hand.
The white beans make this a complete meal but also help you get another point on your Mediterranean diet score, along with the seafood and great veggies.
Croutons are essential to a good Caesar Salad, and it is super easy to make your own. They are so much better made fresh. Cut two slices of whole wheat bread into cubes and place on a cookie sheet and then put them in an oven that has been preheated to 325°F. Bake them for five minutes and sprinkle about a teaspoon of Worcestershire sauce over the cubes. Bake for another 5 minutes and sprinkle a second teaspoon of Worcestershire sauce over the croutons. Bake for another 5 minutes and let cool before serving.
Chopped Caesar Salad with Shrimp
Servings: 2 | Serving size: about 2 cups salad
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied, but once dressed, does not make good leftovers.
Ingredients
- 2 tsp. olive oil
- 8 ounces shrimp (peeled and deveined)
- 1 – 15 ounce can no salt added white beans (drained and rinsed)
- 2 Tbsp. pine nuts
- 4 Tbsp. Caesar Salad Dressing
- 8 large leaves romaine lettuce (chopped)
- 2 large green onions (thinly sliced crosswise)
- 1/2 cup croutons
Place the olive oil in a large skillet over medium high heat.
When the oil is hot add the shrimp and cook for about 5 minutes.
Turn the shrimp over and cook on the other side for another 5 to 7 minutes.
Remove from the pan and let cool for 10 minutes and then chill well.
Place the drained and rinsed white beans in the refrigerator to chill.
When ready to serve, slice the shrimp lengthwise and then once crosswise.
Place the shrimp in a large bowl with the white beans, pine nuts, salad dressing, lettuce, and green onions.
Fold together gently.
Serve topped with croutons.
Nutrition Facts
Serving size: about 2 cups salad
Servings: 2
Amount Per Serving
| Calories 520 | Calories from Fat 126 |
| % Daily Value |
| Total Fat 14g | 18% |
| Saturated Fat 2.5g | 13% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 190mg | 63% |
| Sodium 450mg | 20% |
| Total Carbohydrates 56g | 20% |
| Dietary Fiber 17g | 61% |
| Sugars 8g | |
| Protein 43g |
| Vitamin A 0% | Vitamin C 8% |
| Calcium 19% | Iron 30% |
| Vitamin K 60mcg | Potassium 1100mg |