1-1/2 C. frozen sugar snap peas, cooked to crisp tender & drained

1(6-oz.)jar marinated artichoke hearts, halved & undrained

1 T. finely chopped fresh dill(optional)

Pinch of crushed red bell pepper flakes

1 chopped orange bell pepper

1/2 lb. cooked shrimp, tails removed

Romaine lettuce leaves, torn into bite-size pieces

4 thinly sliced green onions

Lemon wedges

 

Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss.  Chill for 1 hour. Serve with lemon wedges.

 

Yield:

Calories:

Fat:

Fiber: