Spring shrimp salad

Yield: 6 servings

Measure Ingredient
10 Asparagus spears, first 4 inches cut in 1 in. pieces save rest for soups, etc.
1 Carrot, cleaned and sliced diagonally
1 tablespoon Olive oil
2 tablespoons Water
6 Onions, green, sliced diag.
¼ pounds Snow peas
½ Red pepper, slivered
½ cup Olive oil, light
¼ cup Sesame oil
¼ cup Rice vinegar
1½ tablespoon Soy sauce
¼ pounds Mushrooms, sliced
Cherry tomatoes
¼ pounds Fettuccine, cooked, cooled
16 larges Shrimp, shelled and deveined
2 tablespoons Olive oil
2 Garlic cloves, minced
1 teaspoon Dill
1 teaspoon Salt
Juice of 1 lemon
6 cups Salad greens, mixed
4 drops Hot chili oil
½ teaspoon Sugar
Juice of 1 lemon
Salt and pepper to taste

SALAD INGREDIENTS

DRESSING

Saute asparagus and carrot in oil and water for 2 minutes. Add green onions and snow peas and cook until crisp tender. Drain vegetables.

Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt and lemon juice. Cook until shrimp is done. Add to vegetable mixture.

For dressing: Blend all ingredients. Pour on shrimp mixture; refrigerate at least 1 hour. When ready to serve, divide greens between 6 plates and top with shrimp and vegetable mixture.

Per serving: Calories - 401 Protein - 12g Carbohydrate - 13g Fat - 35g ( 5 sat., 22 monounsat., 6 polyunsat. ) Cholesterol - 74mg Sodium - 799mg

NOTE: For a low-fat version, substitute olive oil spray for the olive oil and nonfat yogurt for the light olive oil called for in the dressing. Don't be put off by the long list of ingredients, it's simple to put together.

Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay, Ca. Posted by: David Knight

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