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Name: Spring Shrimp Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 lb Mushrooms, sliced; salt and pepper to taste; 1/4 lb Fettuccine, cooked, cooled; 16 lg Shrimp, shelled and deveined; 4 dr Hot chili oil; 1 tb olive oil; 2 Garlic minced; 1 Carrot, cleaned and sliced; 1 ts Salt; 1/4 c Sesame oil; 1/4 c Rice vinegar; 1 1/2 tb Soy sauce; 2 tb Water; 6 Onions, green, sliced diag.; 1 ts Dill; Lemon (juice of); 6 c Salad greens, mixed; 1/2 c Olive oil, light; 1/2 Red pepper, slivered; 2 tb olive oil; 1/2 ts Sugar; 10 Asparagus spears, first 4; 1/4 lb Snow peas; Cherry tomatoes; Lemon (juice of)

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INGREDIENTS

1/4 lb Mushrooms, sliced
salt and pepper ; to taste
1/4 lb Fettuccine, cooked, cooled
16 lg Shrimp, shelled and deveined
4 dr Hot chili oil
1 tb olive oil
2 Garlic ; minced
DRESSING
1 Carrot, cleaned and sliced
1 ts Salt
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 tb Soy sauce
2 tb Water
6 Onions, green, sliced diag.
1 ts Dill
Lemon ; (juice of)
6 c Salad greens, mixed
1/2 c Olive oil, light
1/2 Red pepper, slivered
2 tb olive oil
1/2 ts Sugar
10 Asparagus spears, first 4
1/4 lb Snow peas
Cherry tomatoes
Lemon ; (juice of)
SALAD INGREDIENTS

Servings

INSTRUCTIONS

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. Dont be put off by the long list of ingredients, its simple to put together. Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay, Ca. Posted by: David Knight

NOTES

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Spring Shrimp Salad

1/4 lb Mushrooms, sliced
 salt and pepper to taste
1/4 lb Fettuccine, cooked, cooled
16 lg Shrimp, shelled and deveined
4 dr Hot chili oil
1 tb olive oil
2 Garlic minced
 DRESSING
1 Carrot, cleaned and sliced
1 ts Salt
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 tb Soy sauce
2 tb Water
6 Onions, green, sliced diag.
1 ts Dill
 Lemon (juice of)
6 c Salad greens, mixed
1/2 c Olive oil, light
1/2 Red pepper, slivered
2 tb olive oil
1/2 ts Sugar
10 Asparagus spears, first 4
1/4 lb Snow peas
 Cherry tomatoes
 Lemon (juice of)
 SALAD INGREDIENTS

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. Dont  be put off by the long list of ingredients, its simple to put together.    Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay, Ca.  Posted by: David Knight

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 6 Servings

Calories: 295
Calories from Fat: 261 (88%)

Amt Per Serving		% DV

	Total Fat 29g	39 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 5.9g
Cholesterol 0mg		0 %
Sodium 172mg		6 %
Potassium 147.4mg		4 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 7.7g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 295

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