Shrimp Confetti Salad Sandwich with Grapes
Grapes are a natural balance to this sweet and savory shrimp salad. Enjoy as a sandwich or over lettuce.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
362
Calories
24g
Protein
54g
Carbs
6g
Fat
11g
Fiber
8g
Sugar
577mg
Sodium
Saturated Fat 1 g · Cholesterol 92 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
frozen cooked cocktail shrimp
1/2 pound · thawed, peeled, and deveined
8-oz can yellow corn kernels
1 · reduced sodium, drained
canned black beans
1 cup · low sodium, drained and rinsed
celery
1 stalk · diced
chopped onion
2 tablespoons
reduced-fat mayonnaise
2 tablespoons
salt-free Caribbean citrus seasoning
1/2 tablespoon
whole-grain bread
8 slices
tomatoes
2 · sliced
leaves Bibb lettuce or other leaf lettuce
4
Instructions
- 1
Chop shrimp coarsely.
- 2
Mix together shrimp salad ingredients (everything except for the bread, tomato slices, and lettuce).
- 3
Divide salad evenly among 4 slices of bread; spread to edges of bread.
- 4
Top with tomato slices, lettuce, and second bread slice.
Notes
- •Serving Suggestions: Serve with a glass of non-fat milk and a red grape cluster.
- •Tips for selecting and storing grapes: Grapes are fully ripe when they arrive at the supermarket.
- •Look for plump grapes with pliable green stems.
- •Keep grapes unwashed and refrigerated in a plastic bag until ready for use. Then rinse with cold water and serve, or add to recipes.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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