Thai shrimp-and-pasta salad

Yield: 2 Servings

Measure Ingredient
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
2½ teaspoon Sugar
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:

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