Title: Thai Shrimp & Pasta Salad
Categories: Salad Entree Seafood
Yield: 2 Servings

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

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

previous

next