EAT RIGHT

Shrimp-apple Salad

1 tablespoon water
48 tiny frozen shrimp, thawed (about 1 cup)
2 tablespoons chopped red onion
3 apples, cored and cubed
1/4 cup lemon juice
1/2 cup diced celery
1 tablespoon chopped parsley
1 teaspoon dried dill
4 teaspoons horseradish
1/2 cup fat-free mayonnaise
Ground black pepper, to taste
4 tomatoes, cored

• In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well chilled.
• In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
• In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well chilled, 45 to 60 minutes.
• Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.

Serves 4

Nutritional Analysis (per serving):
Serving size: 1 stuffed tomato
Calories 140, Cholesterol 48 mg, Protein 8 g, Sodium 322 mg, Carbohydrate 26 g, Fiber 5 g, Total fat 1 g, Potassium 563 mg, Saturated fat trace, Calcium 47 mg,
Monounsaturated fat trace

Each serving counts as 1 fruits, 1 vegetable, 1/2 protein & dairy