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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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 295
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