Shrimp salad perfect for Labor Day picnic

Tribune News ServiceThis layered shrimp salad is not only quick and delicious, it makes for an impressive, colorful presentation.

This is a no-cook, 15-minute, summer supper ideal for a Labor Day weekend picnic or any warm night.

Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful salad.

To make this meal fast with a homemade touch, I doctor up a reduced-fat bottled vinaigrette with added chopped onion and tarragon. You can find fresh chopped or diced onion in the produce section of the market.

For a quick side dish, sprinkle slices of whole-grain baguette with grated Parmesan cheese to make crisp crostini.

LAYERED SHRIMP SALAD

Servings: 2

3 tablespoons reduced-fat oil and vinegar dressing

1 tablespoon diced or chopped onion

1 teaspoon dried tarragon

3/4 pound cooked, medium-size peeled shrimp

Salt and freshly ground black pepper

1/2 bag washed, ready-to-eat mixed baby greens (about 21/2 cups)

1/2 medium cucumber, peeled and sliced (about 2 cups)

2 cups corn kernels, fresh or frozen

1 medium tomato, sliced (about 1 cup)

Mix together the dressing, onion and tarragon.

Place the shrimp in a small bowl, and toss with 1 tablespoon dressing. Sprinkle with salt and pepper to taste.

Arrange salad greens in the bottom of a salad bowl. Place a layer of cucumbers on top. If using fresh corn on the cob, cut the kernels off and sprinkle over cucumber slices, or add defrosted corn.

Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top, and drizzle remaining dressing over the salad.

Arrange the sliced tomatoes around the edge of the bowl. Sprinkle the tomatoes with salt and pepper to taste.

Nutrition information per serving: 323 calories (11% from fat); 3.9 g fat (0.5 g saturated, 1 g monounsaturated); 278 mg cholesterol; 40.7 g protein; 37.8 g carbohydrates; 6.2 g fiber; 226 mg sodium.

PARMESAN CROSTINI

Servings: 2

Olive oil spray

1/2 whole-grain French baguette, sliced on the diagonal into 6 rounds

4 tablespoons grated fresh Parmesan cheese

Heat the broiler or toaster oven.

Spray olive oil over the bread rounds. Sprinkle Parmesan cheese on top. Place in broiler about 6 inches from heat for 1-2 minutes or until cheese starts to melt.

Nutrition information per serving: 210 calories (28% from fat); 6.4 g fat (2 g saturated, 2.7 g monounsaturated); 8 mg cholesterol; 7.8 g protein; 30.9 g carbohydrates; 2 g fiber; 450 mg sodium.

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