Ingredients

Vinaigrette:
1 medium ripe tomato
1 tablespoon Dijon mustard
3/4 cup salad oil
1/4 cup red wine vinegar

Salad:
1 large tomato, diced
1 bunch watercress, cleaned and patted dry
1/2 pound cooked Mexican shrimp, peeled and deveined
1/2 cup cooked corn kernels
4 large leaves of either red leaf or Boston lettuce

For vinaigrette: Peel, seed and half the tomato. Place in a blender or food processor with mustard. Pulse 30 seconds. With machine on, add vinegar, then slowly add oil. Refrigerate until ready to use.

Directions

For salad: In a mixing bowl, toss the tomato, watercress, shrimp and corn with one half of the vinaigrette. On each place, place 1 lettuce leaf. Divide the shrimp mixture evenly among the 4 plates and pour remaining vinaigrette around the plate. Serve cold. Makes 4 servings.

Each serving contains 442 calories, 42 g fat, 8.5 g carbohydrate, 228 mg sodium, 87 mg cholesterol.