|
Thai Shrimp & Linguine Salad 2 ounces of uncooked linguine 1/2 cup of shredded carrot 8 ounces of Medium shrimp, cooked and peeled 1 cup of thinly sliced Boston lettuce 1/4 cup of fresh cilantro leaves 2 tablespoons of chopped unsalted, dry roasted peanuts 1/4 cup of fresh lime juice 2 tablespoons of fish sauce 2 tablespoons of chopped fresh cilantro 1 tablespoon of chopped green onions 2 1/2 teaspoons of sugar 2 teaspoons of vegetable oil 1 teaspoon of grated peeled fresh ginger 2 Garlic cloves, minced
| Instructions: 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 supermarkets 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 Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 24, 1998 |