Discussion Boards
Shrimp And Asparagus Salad
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An attractive salad with specks of mustard seed scattered throughout.
The fresh-tasting dressing is simply delightful! Serve on a bed of butter lettuce.
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Fresh asparagus, trimmed of tough ends and cut into 1 inch (2.5 cm) pieces
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1 pound
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454 gr.
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Boiling water
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Salt
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1/2 tsp.
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2 mL
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Ice water
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Cooked medium shrimp (about 33), peeled and deveined
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1 pound
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454 gr.
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Can of artichoke hearts, drained and quartered
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14 ounce
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398 mL
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Medium tomatoes, diced into 3/4 inch (2 cm) pieces
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2
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2
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GREEN ONION DRESSING
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Olive (or cooking) oil
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2 tbsp.
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30 mL
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Chopped green onion
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2/3 cup
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150 mL
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White wine vinegar
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1/4 cup
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60 mL
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Brown sugar, packed
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1 tbsp.
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15 mL
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Olive (or cooking) oil
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1/4 cup
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60 mL
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Grainy mustard
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1 tbsp.
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15 mL
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Salt
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1/4 tsp.
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1 mL
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Cook asparagus in boiling water and salt in large saucepan for 2 to 3 minutes until bright green. Drain.
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Plunge into ice water in medium bowl. Let stand for 10 minutes until cold. Drain. Put into salad bowl.
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Add shrimp, artichoke hearts and tomato. Toss.
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Green Onion Dressing: Heat first amount of olive oil in medium frying pan on medium-low. Add green onion. Cook for about 5 minutes until soft.
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Add vinegar and brown sugar. Heat and stir until brown sugar is dissolved. Cool slightly.
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Process green onion mixture and next 3 ingredients in blender until smooth. Makes about 2/3 cup (150 mL) dressing. Drizzle over asparagus mixture. Toss. Makes about 8 cups (2 L). Serves 4.
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1 serving:
387 Calories; 23.2 g Total Fat (16 g Mono, 2.7 g Poly, 3.3 g Sat); 221 mg Cholesterol;19 g Carbohydrate; 5 g Fibre; 29 g Protein; 643 mg Sodium
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Reprinted from Garden Greens © Company's Coming Publishing Limited
www.companyscoming.com
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