Side Pannel
Spring Shrimp Salad
Spring Shrimp Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Shellfish
Ingredients List
- -----------------------------SALAD INGREDIENTS-----------------------------
- 10 Asparagus spears, first 4
- - inches cut in 1 in. pieces
- - save rest for soups, etc.
- 1 Carrot, cleaned and sliced
- - diagonally
- 1 tb Olive oil
- 2 tb Water
- 6 Onions, green, sliced diag.
- 1/4 lb Snow peas
- 1/2 Red pepper, slivered
- 1/4 lb Mushrooms, sliced
- Cherry tomatoes
- 1/4 lb Fettuccine, cooked, cooled
- 16 lg Shrimp, shelled and deveined
- 2 tb Olive oil
- 2 Garlic cloves, minced
- 1 ts Dill
- 1 ts Salt
- Juice of 1 lemon
- 6 c Salad greens, mixed
Directions
DRESSING
1/2 c Olive oil, light
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 tb Soy sauce
4 dr Hot chili oil
1/2 ts Sugar
Juice of 1 lemon
Salt and pepper to taste
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.
1/2 c Olive oil, light
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 tb Soy sauce
4 dr Hot chili oil
1/2 ts Sugar
Juice of 1 lemon
Salt and pepper to taste
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.
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