How to make Roasted Vegetable and Shrimp Salad
Prep time: 5 minutes | Cook time: 25 minutes| Serves 4
Nonstick cooking spray
¼ cup diced yellow or red onion
¼ cup diced bell pepper
2 teaspoons extra-virgin olive oil, divided
1½ cups canned baby shrimp
2 tablespoons nonfat plain Greek yogurt
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ cup diced yellow or red onion
¼ cup diced bell pepper
2 teaspoons extra-virgin olive oil, divided
1½ cups canned baby shrimp
2 tablespoons nonfat plain Greek yogurt
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon ground cumin
1.Preheat
the oven to 400°F. Line a baking sheet with parchment paper or
2.Arrange
the onion and pepper on the baking sheet and drizzle with 1
about 20 minutes, until all the vegetables are softened and lightly
browned. Remove from heat.
about 20 minutes, until all the vegetables are softened and lightly
browned. Remove from heat.
3.In
a large mixing bowl, combine the onion and pepper with the shrimp,
4.Serve
warm or chill in the refrigerator before serving.
Per Serving(½ cup):
Calories: 71; Protein: 10g; Fat: 3g; Carbohydrates: 2g; Fiber: <1g; Sugar: 1g; Sodium: 189mg
Calories: 71; Protein: 10g; Fat: 3g; Carbohydrates: 2g; Fiber: <1g; Sugar: 1g; Sodium: 189mg
