Shrimp, Hearts of Palm and Artichoke SaladTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:209.7 kcal
Proteins:9.7 g
Fats:17 g
Carbohydrate:5.3 g
Fibers:2 g
Sugar:1.3 g
Cholesterol:63.5 mg
Sodium:97.8 mg
Calcium:39.3 mg
Energy:565 kcal
Proteins:26.2 g
Fats:45.7 g
Carbohydrate:14.3 g
Fibers:5.4 g
Sugar:3.5 g
Cholesterol:171 mg
Sodium:263.4 mg
Calcium:105.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
450
g
cooked northern shrimp
1
can of artichoke hearts, drained and quartered
1
can of hearts of palm, drained and sliced into rounds
curly or boston lettuce, or other mild greens
5
ml
clover honey or a pinch of sugar or sugar substitute
200
ml
oil
50
ml
balsamic vinegar
METHOD
- Line the bottom and sides of each salad bowl with the lettuce leaves;
- arrange the mixture of shrimps, artichoke hearts and hearts of palm in the middle;
- drizzle with the vinaigrette* and serve immediately.
Combine the ingredients (oil, balsamic vinegar and honey) and use immediately. Since the balsamic vinegar is heavy, it tends to sink to the bottom; if you make it ahead, mix well before using. Honey tends to blend into the dressing better than sugar does.
