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Correo Electrónico
Receta Brussels sprouts, bacon and greens salad with roasted shrimp {gluten-free}
Ingredientes
- For the dressing:
- 1 Tbsp powdered buttermilk
- 1 Tbsp plain Greek yogurt (whole milk or low-fat)
- 1/2 tsp Dijon mustard
- 1/2 tsp agave nectar
- 1 tsp rice vinegar
- 2 tsp extra virgin olive oil
- Pinch each of kosher salt and fresh black pepper
- 2 Tbsp water
- For the salad:
- 3 cups shredded Brussels sprouts
- 3 Tbsp chopped roasted red pepper (from a jar)
- 4 strips bacon, cooked and roughly chopped
- 4 cups mixed baby greens (romaine, kale, arugula, whatever you like)
- 20 large (21-25 or 26-30 size) shrimp, peeled and deveined
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1144g | |
| Calories 1238 | |
| Calories from Fat 605 | 49% |
| Total Fat 67.31g | 84% |
| Saturated Fat 19.77g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 3289mg | 137% |
| Potassium 2061mg | 59% |
| Total Carbs 106.83g | 28% |
| Dietary Fiber 43.8g | 146% |
| Sugars 30.65g | 20% |
| Protein 55.84g | 89% |
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