Recipe: Shrimp-apple salad

Dietitian's tip: Make use of your fresh tomatoes by stuffing them with this shrimp-apple salad. Serve with a whole-grain roll or bagel, or low-fat whole-grain crackers.

High fiber = at least 5 g of fiber per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored

Directions

In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.

In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.

Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 stuffed tomato
Calories	140	Cholesterol	48 mg
Protein	8 g	Sodium	322 mg
Carbohydrate	26 g	Fiber	5 g
Total fat	1 g	Potassium	563 mg
Saturated fat	trace	Calcium	47 mg
Monounsaturated fat	trace