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Yields:
1 serving
Meal Types:
Salads and Salad Dressings
Lunch
Rating:
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Shrimp and Vegetables Salad

Easy to fix and filling.

Ingredients

Directions

  1. Layer the items in a 1.2 quart container in the following order; lettuce, cucumbers, sliced radishes, avocados, green olives, cherry tomatoes, boiled egg placed in the middle and surround with shrimp (tail removed).
  2. Put the salad dressing on when you are ready to eat.
  3. Serve with vegetable juice.
  4. Note: The egg tastes better if it is left whole until you eat.
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Reviews 
I never get tired of this lunch! Even when all the others are choking down those McFat pills.
31 Mar 08 by member: myv8rox

     
 

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Nutrition summary:

There are 480 calories in 1 serving of Shrimp and Vegetables Salad.
Calorie break-down: 55% fat, 26% carbs, 19% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 268
Calories 479
 
% Daily Values*
Total Fat 29.83g 46%
  Saturated Fat 4.949g 25%
  Polyunsaturated Fat 9.139g  
  Monounsaturated Fat 10.638g  
Cholesterol 303mg 101%
Sodium 726mg 30%
Potassium 1484mg  
Total Carbohydrate 31.78g 11%
  Dietary Fiber 8.9g 36%
  Sugars 21.63g  
Protein 23.88g  
 
Vitamin A 115% Vitamin C 156%
Calcium 16% Iron 26%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
24%
of RDI*
(479 calories)
24% of RDI
Calorie Breakdown:
 
Carbohydrate (26%)
 
Fat (55%)
 
Protein (19%)
Carbohydrates, 31.78g (26%) Fat, 29.83g (55%) Protein, 23.88g (19%)
* Based on a RDI of 2000 calories