It takes just minutes to put this salad together, especially if you rely on a few convenience products — “greens in a bag” from the produce aisle and shrimp cooked, peeled and deveined at the seafood counter.
1 cup plain low-fat yogurt
1/4 cup light mayonnaise
Juice from 1 lemon
1 teaspoon sugar
1/4 teaspoon salt
Salt and freshly ground pepper to taste
3 tablespoons finely chopped fresh mint
2 seedless cucumbers, halved lengthwise with skin on, and sliced 1/4-inch thick
2 pounds medium to large shrimp, steamed, peeled and deveined
6 cups mixed salad greens, washed and dried
In a small bowl, whisk together yogurt, mayonnaise, lemon juice, sugar, salt and pepper. Gently stir in the mint. Cover and refrigerate for at least 1 hour. In a larger bowl, combine the cucumber and shrimp and add the dressing, tossing to coat. Place the salad greens on a serving platter and mound the shrimp mixture on top. Serve immediately. Serves 6.
