South Seas Shrimp Salad

Travel the South Seas with this colorful Asian-inspired salad.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

2
cups bite-size pieces spinach
2
cups shredded Chinese (napa) cabbage
1
cup enoki mushrooms
1
medium red bell pepper, cut into 1/2-inch pieces
2
medium green onions, thinly sliced (2 tablespoons)
1/2
pound frozen cooked peeled deveined medium shrimp, thawed
1/4
cup slivered almonds, toasted
2
tablespoons vegetable oil
2
tablespoons rice vinegar or white vinegar
2
tablespoons soy sauce
1/2
teaspoon five-spice powder
  • 1 Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
  • 2 Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.

Expert Tips

To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Enoki mushrooms taste almost fruity, unlike the woodsy flavor of most other mushrooms. They are available year-round at Asian markets and some supermarkets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
110 mg
110 %;
Sodium
600 mg
600 %;
Total Carbohydrate
8 g
8 %
(Dietary Fiber
3 g
3 %
),
Protein
16 g
16 %
;
% Daily Value*:
Vitamin A
68%;
Vitamin C
100%;
Calcium
8%;
Iron
18%;
Exchanges:
2 Vegetable; 2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.