Yield: 2 Servings
|2 ounces||Uncooked linguine|
|½ cup||Shredded carrot|
|8 ounces||Medium shrimp, cooked and peeled|
|1 cup||Thinly sliced Boston lettuce leaves|
|¼ cup||Fresh cilantro leaves|
|2 tablespoons||Chopped unsalted, dry-roasted peanuts|
|¼ cup||Fresh lime juice|
|2 tablespoons||Fish sauce|
|2 tablespoons||Chopped fresh cilantro|
|1 tablespoon||Chopped green onions|
|2 teaspoons||Vegetable oil|
|1 teaspoon||Grated peeled fresh ginger|
|2 \N||Garlic cloves, minced|
Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or your supermarket's ethnic-food section.
1. Cook pasta in boiling water 9-½ minutes. Add carrot; cook an additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp, lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
2. Combine lime juice and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over pasta mixture, tossing gently to coat. Yield: 2 servings (serving size: 2 cups).
CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g); PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM 1,512mg; CALC 80mg
Reprinted from Cooking Light Magazine website: