Shrimp and Edamame Salad with Ginger Dressing
25g CARB
Serves 4
Total 45 min.
- 6 oz. fresh or frozen peeled, cooked medium shrimp, halved lengthwise
- ½ cup frozen edamame
- 1 cup dried radiatore or rotini pasta (2 oz.)
- 3 cups shredded napa cabbage
- 2 cups shredded romaine lettuce
- 1 cup halved fresh strawberries
- ¾ cup packaged fresh julienned carrots
- ¾ cup fresh snow pea pods, trimmed, strings removed, and halved
- 1 small yellow sweet pepper, cut into thin bite-size strips
- ¼ cup thinly sliced green onions
- 3 Tbsp. rice vinegar or cider vinegar
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. canola oil
- 4 cloves garlic, minced
- 2 tsp. grated fresh ginger
- 1 tsp. toasted sesame oil
- ⅛ tsp. crushed red pepper
1. Thaw shrimp, if frozen. Cook edamame according to package directions; drain. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In an extra-large bowl combine edamame, shrimp, pasta, and the next seven ingredients (through green onions). Toss to combine.
3. For dressing, in a screw-top jar combine the remaining ingredients. Cover and shake well. Drizzle dressing over salad. Toss gently to coat.
PER SERVING (2 cups each) cal 224, fat 6 g (1 g sat. fat), chol 80 mg, sodium 351 mg, carb 25 g (5 g fiber, 8 g sugars), pro 17 g
GOOD FOR YOU
Get your pasta fix by using noodles as an accent in this veggie-loaded salad rather than as its foundation.
