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SAVORY ASIAN NOODLE AND WALNUT SALAD Recipe | |
American Salad | |
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Ingredients:
1/2 cup chopped California walnuts6 ounces vermicelli rice noodles 1/2 cup prepared fat-free Asian style salad dressing, plus 3 tablespoons 1 pound medium shrimp, peeled and deveined (about 16 shrimp) salt and pepper to taste 1 red bell pepper, cut into julienne strips 3/4 cup green onions, thinly sliced, (about 8-10) 1 large English cucumber, peeled, seeded and thinly sliced 3/4 cups bean sprouts 1 carrot, peeled and cut into julienne strips, or grated 1/3 cup chopped cilantro 2 teaspoons grated fresh ginger 1 head butter lettuce 4 cups mixed Asian greens, i.e. mizuna, tat soi, red mustard, napa cabbage cilantro leaves for garnish
Directions:
Preheat oven to 350 degrees. Arrange walnuts in a single layer on a sheet pan & toast until lightly browned, about 5 -7 minutes. Cool.Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 3-4 minutes. Drain well, cool slightly, and toss with 1/2 cup dressing. Chill noodles. Season shrimp lightly with salt and pepper. Thread shrimp on short bamboo skewers, allowing 2 per skewer. Coat a large nonstick skillet with canola cooking spray and place over medium high heat. Sear shrimp in pan until pink, about 3 minutes per side. Brush shrimp with 2 tablespoons dressing. Set aside to cool. Toss chilled rice noodles with 1/2 of the walnuts, bell pepper, green onions, cucumber, bean sprouts, carrot, cilantro, and ginger. Wash butter lettuce & divide between 4 plates. Toss Asian greens with remaining tablespoon of dressing & arrange in butter lettuce cups. Place rice noodles next to greens. Arrange 2 skewers of shrimp on each salad. Sprinkle remaining walnuts overall. Garnish with cilantro leaves. Serves 4. Per serving: 449 calories, 27g protein, 28g carbohydrates, 5g dietary fiber, 26g total fat, 4g saturated fat, mg cholesterol, 2316mg sodium, 1.5g omega-3, 5.8g omega-6
% Calories: 52% fat, 24% carbohydrate
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