Gazpacho Shrimp Salad

We've combined the classic components of Spanish-inspired gazpacho with shrimp and salad greens in this refreshing entrée that's perfect for American summers. Make it truly multinational by serving with crusty French bread so you can soak up every last drop.

Yield: 4 servings (serving size: 2 cups salad and 2 cups greens)

Ingredients

• 1 1/2  cups  (1 1/2-inch) diagonally sliced green beans (about 1/2 pound)
• 1  pound  large shrimp, cooked and peeled
• 2  cups  cubed seeded cucumber
• 2  cups  chopped tomato
• 1/3  cup  diced green bell pepper
• 1/4  cup  diagonally sliced green onions
• 1/4  cup  thinly sliced fresh basil
• 1/4  cup  tomato juice
• 3  tablespoons  red wine vinegar
• 4  teaspoons  extra-virgin olive oil
• 1/4  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1/8  teaspoon  hot sauce
• 2  garlic cloves, minced
• 8  cups  gourmet salad greens

Preparation

Steam beans, covered, for 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.

Combine beans, shrimp, and the next 5 ingredients (shrimp through basil) in a large bowl. Combine juice and next 7 ingredients (juice through garlic) in a small bowl; stir well with a whisk. Pour over shrimp mixture; toss well. Serve over greens.

Note: Serve at room temperature

Nutritional Information

Calories:

200 (28% from fat)

Fat:

6.2g (sat 1g,mono 3.6g,poly 1.1g)

Protein:

22.3g

Carbohydrate:

15.6g

Fiber:

5g

Cholesterol:

166mg

Iron:

5.3mg

Sodium:

417mg

Calcium:

122mg