Tomato Prawn And Spinach Salad Low Gi Recipes

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TOMATO, PRAWN AND SPINACH SALAD (LOW GI)



Tomato, Prawn and Spinach Salad (Low Gi) image

A lovely low-GI salad which is full of flavour. You can use whatever quantities you like, but make sure that the tomatoes are at room temperature (I warmed mine slightly in the microwave to take the refrigerator chill off them). My current batch of yoghurt is a little bit sourer than I like, so I have added fructose to the dressing - feel free to reduce the amount, substitute sugar, or omit it entirely.

Provided by Syrinx

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

40 g Baby Spinach (a handful)
100 g cooked peeled prawns (shrimps)
150 g tomatoes, diced (two medium tomatoes)
1 scallion, chopped
60 g yoghurt (3 or 4 good tablespoons)
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon herbes de provence (or other dried herbs of your choice)
1/2 teaspoon fructose
fresh ground black pepper

Steps:

  • Arrange the baby spinach leaves on a salad plate.
  • Mix together the tomatoes, prawns and scallion.
  • Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
  • Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.

Nutrition Facts : Calories 279.4, Fat 17, SaturatedFat 3.3, Cholesterol 133.8, Sodium 635.9, Carbohydrate 15.5, Fiber 3.1, Sugar 9.5, Protein 18.5

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH



Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Steps:

  • Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  • Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  • Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  • When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

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