Shrimp Louis Salad with Tomato-Tarragon Dressing

>From Whole Foods
Serves 4

Lightly brush thin firm slices of bread with olive oil, sprinkle with
tarragon, and briefly bake until crispy to serve with this elegant and
colorful salad. For dessert, serve fresh raspberries over lime
sherbet.

1/4 cup reduced-fat sour cream
1 Tbsp no-salt-added tomato paste
1 tsp capers, drained
2 tsp tarragon vinegar
1 tsp prepared white horseradish
1/4 tsp tarragon
1/4 tsp salt
1/8 tsp black pepper
3 cups mesclun (mixed baby greens)
1 lb cooked, peeled shrimp
1 yellow or red bell pepper, cut into thin strips
half a medium avocado, thinly sliced
1 cup halved cherry tomatoes

In small bowl, whisk together sour cream, 2 Tbsp of water, tomato
paste, capers, vinegar, horseradish, tarragon, salt and pepper.
Transfer to small serving bowl.
Spread mesclun on large platter. Scatter shrimp, bell pepper
strips, avocado and cherry tomatoes over greens. Serve with dressing
on side.

Nutrition Info
Per Serving: 202 calories, 6.6g total fat, 1.9g saturated fat, 2.7g
monounsaturated fat, 1.1g polyunsaturated fat, 2.8g dietary fiber, 27g
protein, 9g carbohydrate, 226mg cholesterol, 513mg sodium
Good source of: vitamin B12, vitamin C, iron, selenium


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