For more information, contact
the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Shrimp
Salad
¼ cup
shrimp, cooked, peeled, deveined
2 cherry tomatoes
1 broccoli floret
2 cups tossed salad
Arrange on large plate; toss salad, sprinkle top with shrimp. Garnish with tomatoes and broccoli
One Serving
Calories - 99; Fat - 1 gm; Cholesterol - 38 gm; Sodium - 92 gm.
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