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ORIENTAL SHRIMP AND CUCUMBER SALAD

INGREDIENTS

2 tablespoons teriyaki sauce

1 tablespoon each olive oil, rice vinegar, freshly squeezed lemon juice, and chopped fresh dill or ½ teaspoon dillweed

1 small garlic clove, minced

½ teaspoon minced pared gingerroot

¼ pound shelled and deveined cooked small shrimp, cut lengthwise into halves

½ cup seeded and thinly sliced cucumber

¼ cup thinly sliced red onion

8 lettuce leaves

6 cherry tomatoes, cut into halves


DIRECTIONS

In medium mixing bowl (not aluminum) combine teriyaki sauce, oil, vinegar, lemon juice, dill, garlic, and gingerroot; mix well. Add shrimp, cucumber, add onion and toss to coat. Cover with plastic and refrigerate for at least 30 minutes.
To serve, line chilled serving platter with lettuce; top with shrimp mixture and tomato halves.


MAKES 2 SERVINGS

Per serving: 158 calories, 9g carbohydrates



The above recipe was taken from WEIGHT WATCHERS MEALS IN A MINUTE COOKBOOK 1989