Lettuce, shrimp, mushrooms and carrots are tossed with a tangy honey-mustard dressing and topped with croutons for an enticing salad.
What You Need
Original recipe yields 6 servings
1 bag (10 oz.) romaine lettuce
1 lb. cleaned cooked shrimp
1 pkg. (8 oz.) sliced mushrooms
2 cups sliced carrot s
1/4 cup cholesterol-free egg product
2 Tbsp. corn oil
2 Tbsp. white wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. honey
1 cup plain croutons
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Let's Make It
Mix lettuce with shrimp, mushrooms and carrots in large bowl; cover. Refrigerate until ready to serve.
Mix egg product, oil, vinegar, mustard and honey in small bowl until well blended.
Pour dressing over salad; toss to coat. Sprinkle with croutons.
Take a Shortcut
To quickly slice mushrooms uniformly, use an egg slicer.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.