| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Shrimp |
6 |
Servings |
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 |
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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