| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Thai |
Salads, Main dish, Shellfish |
2 |
Servings |
INGREDIENTS
| 2 |
oz |
Uncooked linguine |
| 1/2 |
c |
Shredded carrot |
| 8 |
oz |
Medium shrimp, cooked and peeled |
| 1 |
c |
Thinly sliced Boston lettuce leaves |
| 1/4 |
c |
Fresh cilantro leaves |
| 2 |
tb |
Chopped unsalted, dry-roasted peanuts |
| 1/4 |
c |
Fresh lime juice |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Chopped green onions |
| 2 1/2 |
ts |
Sugar |
| 2 |
ts |
Vegetable oil |
| 1 |
ts |
Grated peeled fresh ginger |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
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 9-1/2 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:
http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 24, 1998
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