South Seas Shrimp Salad

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

cups bite-size pieces spinach

cups shredded Chinese (napa) cabbage

cup enoki mushrooms

medium red bell pepper, cut into 1/2-inch pieces

medium green onions, thinly sliced (2 tablespoons)

1/2

pound frozen cooked peeled deveined medium shrimp, thawed

1/4

cup slivered almonds, toasted

tablespoons vegetable oil

tablespoons rice vinegar or white vinegar

tablespoons soy sauce

1/2

teaspoon five-spice powder

Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

How-To

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.

Did You Know...

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:

1 Serving (1 Serving)

Calories 190

(Calories from Fat 110 ),

Total Fat 12 g

(Saturated Fat 2 g,),

Cholesterol 110 mg;
Sodium 600 mg;
Total Carbohydrate 8 g

(Dietary Fiber 3 g,

Protein 16 g;

Percent Daily Value*:

Exchanges:

2 Vegetable;
2 Very Lean Meat;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

South Seas Shrimp Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens