HEART HEALTHY RECIPE (LUNCH): SHRIMP AND TOMATO SUMMER SALAD

 ·         2 TBSP olive oil

·         2 TBSP red wine vinegar

·         ¾ tsp. salt

·         ¼ tsp. pepper

·         ½ cup chopped parsley

·         ¼ cup thinly sliced mint leaves

·         1 lb. cooked large shrimp, shelled and deveined

·         4 (about 1½ lbs.) ripe tomatoes, cut into 1 inch chunks

·         1 English cucumber, cut into 1 inch chunks

·         1 small red onion, diced

·         ½ cup (about 2 ounces) crumbled feta cheese

1.      In serving bowl, whisk together oil, vinegar, salt and pepper

2.      Stir in parsley and mint

3.      Add shrimp, tomatoes, cucumber and onion to dressing in bowl; stir to combine

4.      Sprinkle salad with feta cheese before serving

Servings:  3

Serving size:  1½ cup

Nutritional Information

Calories:  200

Fat:  8 g

Saturated Fat:  2 g                          

Cholesterol:  13 mg              

Sodium:  200 mg                  

Carbohydrate:  14 g            

Fiber:  3 g

Protein:  20 g

"The Perfect Day"
By: Nanette Cameron, RD