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South Seas Shrimp Salad

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South Seas Shrimp Salad
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Travel the South Seas with this colorful Asian-inspired salad.
Updated Oct 28, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

190 Calories, 12 g Total Fat, 16 g Protein, 8 g Total Carbohydrate

Nutrition Facts

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