Seafood Salad Louis

Adapted from a Better Homes & Gardens recipe, this version has a lot going for it—fresh and updated flavor, lots of crunch, and easy preparation. Serve retro-style, in a glass bowl surrounded by tomato and lemon wedges; in hollowed-out garden tomatoes; or mounded on a bed of sliced tomatoes and lemons on a platter. If you like, substitute a vegetable protein for the halibut and shrimp. The hearty vegetables help this salad to stay fresh and delicious for a day or two, kept covered in the refrigerator.

Serves 8 • Prep Time: 15 minutes

 

1/2  cup low-fat cottage cheese or ricotta cheese

2  tablespoons skim milk, or more as needed

1  tablespoon tomato paste

2  tablespoons finely diced jarred roasted red pepper

2  tablespoons thinly sliced green onion, with some green

Salt and pepper

2  cups shredded romaine

1  cup shredded red cabbage

1/2  cup shredded carrot

6  ounces halibut, flounder, or cod fillet, steamed until it flakes easily with a fork, cut into bite-size pieces

6  ounces peeled and cooked shrimp

Tomatoes, cut into wedges or sliced, for garnish

Lemons, cut into wedges or sliced, for garnish

1. For the dressing, combine the cheese, skim milk, and tomato paste in a food processor or blender and process until smooth. Transfer to a bowl and stir in the red pepper and green onion. Add more skim milk, if necessary, to make a mayonnaise-like consistency. Season to taste. Cover and chill until ready to serve.
2. In a large bowl, combine the romaine, red cabbage, carrot, fish, and shrimp and gently toss. Spoon the dressing over the salad and gently toss to blend. Keep covered and chilled until ready to serve. Garnish with tomatoes and lemons.

Calories 35 • Total Fat 1g • Saturated Fat 0.3g • Carbohydrates 3g • Protein 4g • Dietary Fiber 0.3g • Sodium 153mg