Shrimp and Asparagus Salad

This recipe comes from Better Homes and Gardens, June 2007

Ingredients

12 oz. thin asparagus spears, trimmed
6 cups watercress, tough stems removed
1 16-oz package frozen peeled cooked shrimp with tails, thawed
2 cups cherry tomatoes, halved
3/4 cup bottled raspberry vinaigrette
Sea salt, cracked black pepper
Cracker bread (optional)

Preparation

In a large skillet cook asparagus in small amount of lightly salted boiling water for 3 minutes. Drain in colander. Run under cold water to cool.

Divide asparagus among 4 dinner plates; layer with watercress, shrimp and cherry tomatoes. Drizzle with dressing. Sprinkle with salt and pepper.

Serves 4

Each serving: 257 calories, 8 grams fat, 227 mg cholesterol, 360 mg sodium, 14 grams carbohydrates, 2 grams fiber, 33 grams protein.