Shrimp and vegetable salad with pine nut dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 5 | Leaves romaine | |
| 1 | medium | Carrot; julienned |
| 1 | medium | Japanese cucumber julienned |
| 1 | Japanese pear; julienned | |
| ½ | cup | Shelled pine nuts |
| ¼ | cup | Rice vinegar |
| ¼ | cup | Soy sauce |
| ¼ | cup | Water |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Dry mustard |
Directions
Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter. Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend well. Serve with salad. Makes 6 servings.
Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias] Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:45:00 -0700 From: Julie Bertholf <jewel1@...>