This veggie and seafood salad is light and versatile—you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina,
- 4 large artichokes
- 1 pound fresh asparagus, trimmed
- 1 cup chopped fresh cauliflower
- 1 cup fresh broccoli florets
- 1/2 cup dry red wine
- 2 shallots, finely chopped, divided
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups spring mix salad greens
- 1 bunch watercress
- 20 large shrimp, cooked, peeled and deveined
- 1 small fennel bulb, thinly sliced, fronds reserved
- 1/2 cup julienned sweet red pepper
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With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts.
Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside.
Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
2 cups: 277 calories, 12g fat (2g saturated fat), 79mg cholesterol, 446mg sodium, 27g carbohydrate (7g sugars, 11g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.