1 lb Green Giant® Fresh Asparagus spears, trimmed
1 medium Green Giant® Fresh Red Bell Pepper, cut into thin bite-size strips
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
4 hard-cooked eggs, quartered
1. In 10-inch skillet, heat oil over medium-high heat. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes, stirring frequently, until asparagus is crisp-tender. Cool slightly.
2. Meanwhile, in small bowl, mix mayonnaise, lemon juice, paprika and garlic until well blended.
3. To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked egg. Serve immediately.
1 Serving: Calories 315 (Calories from Fat 205) Total Fat 23g Cholesterol 305mg Sodium 490mg Total Carbohydrate 10g (Dietary Fiber 1g) Protein 17g
% Daily Value: Vitamin A 56% Vitamin C 60% Calcium 6% Iron 14%