Ingredients: 3/4 pound cooked, peeled and deveined shrimp, fresh or frozen 3/4 cup water 2 teaspoons salt 2 large carrots, cut into 2-inch Julienne strips 1 small head cauliflower, broken into flowerets 1 package (10 ounces) frozen green beans, thawed 1/2 cup thinly sliced celery 1/4 cup cup sliced green onion 3/4 cup reduced-calorie Italian salad dressing Lettuce leaves Directions:Thaw shrimp if frozen. Combine water and 1 teaspoon salt in a covered 2-quart saucepan; bring to a boil. Add carrots, cauliflower, and green beans. Cover and reduce temperature to medium heat. Cook 10 to 13 minutes, or until vegetables are tender-crisp; drain. In a 2-quart mixing bowl, combine cooked vegetables, celery, green onion, and remaining 1 teaspoon salt. Add shrimp and dressing. Toss lightly. Cover and chill. Serve on lettuce leaves. |