Ingredients
| Quantity | Ingredients |
|---|---|
| 1/4 cup | fat-free sour cream |
| 2 tbsp | water |
| 1 tbsp | tomato paste |
| 1 tsp | capers, drained |
| 2 tsp | tarragon vinegar |
| 1 tsp | prepared white horseradish |
| 1/4 tsp | dried tarragon |
| 1/4 tsp | salt |
| 1/8 tsp | black pepper |
| 3 cups | mixed baby greens or mesclun |
| 1 lb | cooked, peeled shrimp |
| 1 | yellow or red bell pepper, cut into thin strips |
| 1/2 | mediumavocado, thinly sliced |
| 1 cup | halved cherry tomatoes |
Directions
1. In small bowl, whisk together sour cream, 2 tablespoons of water, tomato paste, capers, vinegar, horseradish, tarragon, salt and pepper. Transfer to small serving bowl. 2. Spread mesclun on a large platter. Scatter shrimp, bell pepper strips, avocado and cherry tomatoes over greens. Serve with dressing on the side.
Source: www.wholehealthmd.com