INGREDIENTS
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Prep time: 10 minutes
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Yield: 4 servings
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Serving size: About 3 cups
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Salad
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10 oz package chopped romaine lettuce
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2 Tbsp grated Parmesan Reggiano cheese
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1 ½ pounds medium shrimp, cooked and peeled
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3 Tbsp pine nuts, toasted
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¾ cup chopped cherry tomatoes, halved
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¾ cup fat-free seasoned croutons
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Dressing
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2 Tbsp light mayonnaise
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2 Tbsp fresh lemon juice
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1 tsp grated Parmesan Reggiano cheese
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¼ tsp black pepper
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½ Tbsp minced garlic
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½ tsp Worcestershire sauce
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2 Tbsp water