Buffalo Shrimp Salad with Spicy Pita Croutons

By blum099

Makes 2 servings.
Per serving: 199 cal, 8 g fat (2 g sat), 22 g carbs, 659 mg sodium, 5 g fiber, 12 g protein

Ingredients

• Dressing:
• 1 small whole-wheat pita
• Olive oil cooking spray
• 1 large pinch chili powder
• 1 large pinch garlic powder
• 1 large pinch ground black pepper
• 1 Tbsp barbecue sauce
• 1 dash hot sauce (or to taste)
• 10 large shrimp, boiled
• 3 cups romaine lettuce, torn into bite-size pieces
• 1 celery stalk, thinly sliced
• 1/2 cup shredded red cabbage
• 1 cup halved grape tomatoes
• 1 Tbsp blue-cheese crumbles
• 1 tsp granulated sugar
• 1 1/2 tsp white wine vinegar
• 2 Tbsp water
• 2 Tbsp nonfat Greek yogurt
• 2 Tbsp light canola mayonnaise
• 1 Tbsp blue-cheese crumbles

Preparation

Step 1

Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.

2 Cut pita into eighths. Spray with cooking spray on both sides. Sprinkle with chili powder, garlic powder, and pepper. Toast in a 400°F oven for 8 to 10 minutes, until golden. Set aside.

3 Whisk barbecue and hot sauces together. Toss shrimp with sauce mixture and set aside.

4 In a large bowl, combine romaine lettuce, celery, red cabbage, and tomatoes. Toss well with dressing.

5 Top with shrimp, homemade pita croutons, and blue-cheese crumbles.