2 Serves
30 Mins
Prepare the dressing by whisking together the garlic, fresh dill, and salad dressing base in a small bowl until well combined.
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Vitamin E
2 mg / 15 mgVitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
121 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
319 mg / 1,250 mgPotassium
559 mg / 4,700 mgSodium
408 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Cook the shrimp in a skillet until opaque and pink, then allow them to cool slightly.
In a large mixing bowl, combine the chopped romaine lettuce, sliced radishes, peas, and the cooked shrimp.
Drizzle the prepared garlic-dill dressing over the salad and toss gently to coat all ingredients evenly before serving.
59
g7
g30
g
