South Seas Shrimp Salad

South Seas Shrimp Salad

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
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.