Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------SALAD INGREDIENTS--------------------------
10 Asparagus spears, first 4 1/4 lb Mushrooms, sliced
- inches cut in 1 in. pieces Cherry tomatoes
- save rest for soups, etc. 1/4 lb Fettuccine, cooked, cooled
1 Carrot, cleaned and sliced 16 lg Shrimp, shelled and deveined
- diagonally 2 tb Olive oil
1 tb Olive oil 2 Garlic cloves, minced
2 tb Water 1 ts Dill
6 Onions, green, sliced diag. 1 ts Salt
1/4 lb Snow peas Juice of 1 lemon
1/2 Red pepper, slivered 6 c Salad greens, mixed

--------------------------DRESSING-------------------------------
1/2 c Olive oil, light 4 dr Hot chili oil
1/4 c Sesame oil 1/2 ts Sugar
1/4 c Rice vinegar Juice of 1 lemon
1 1/2 tb Soy sauce 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.

Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay,
Ca. Posted by: David Knight

Browse by categories