Tomato Shrimp Salad

2 tablespoons chopped fresh parsley

6 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

2 garlic cloves -- minced

3/4 pound cooked medium shrimp -- peeled and deveined

2 cups diced tomato

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended. Add shrimp and remaining ingredients, and toss gently. Cover and chill.

Servings: 8 Serving Size: 3/4 cup

Per serving: 78 Calories (kcal); 2g Total Fat; (26% calories from fat); 10g Protein; 5g Carbohydrate; 83mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates