MEDITERRANEAN SHRIMP SALAD

1/2 Cup Pitted Green Olives, chopped 1/4 Cup Basil Leaves, chopped 3 Tablespoons Red Onion, finely chopped 3 Tablespoons Fresh Lemon Juice 1 1/2 Tablespoons Olive Oil

1 Pound Shrimp, cooked & peeled 8 Cups Mixed Salad Greens 1 Cup Tomato, diced 1 Teaspoon Pepper 1 8 OZ Loaf French Bread

Place the first 5 ingredients in a blender and process until smooth. Place 1/2 cup of the mixture in a bowl, add shrimp and toss to coat. Divide the greens among 4 plates and top with the shrimp mixture. Add some tomato on top and sprinkle with pepper. Serve with 2 oz of the bread.

SERVINGS 4; CALORIES 363; FAT 9.6 g; PROTEIN 31.5 g; CARBS 37.5 g; FIBER 5.2 g; CHOL 221 mg; IRON 7.5 mg; SODIUM 767 mg; CALC 160 mg SERVING SIZE= 1 Cup

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Updated 12/7/99