Spring Mix Salad With Shrimp & Fennel Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Sherry wine vinegar,
1/2 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
1/3 cup: Extra virgin olive oil*,
1 tsp: Extra virgin olive oil*,
2/3 cup: Chicken or vegetable broth,
4: Shallots, finely chopped
1 lbs: Shrimp, shelled, deveined, - split lengthwise
2: Fennel bulbs, trimmed, - thinly sliced, blanched
1: Lemon, juiced
10 cup: Spring greens mix,
Directions:
*Whole Foods (or other high quality) olive oil is recommended.
Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup
olive oil, broth and shallots. Mix vigorously. Set aside. Season
shrimp with remaining salt and pepper. In a large skillet over medium
heat, heat 1 tsp olive oil until very hot. Add shrimp and saut
stirring constantly until cooked through (2-3 minutes). Transfer
shrimp to a bowl and toss with 1/2 the dressing. Toss fennel with
lemon juice in a large bowl. Combine with spring salad mix and
remaining dressing. Toss in the shrimp marinade. Serve immediately.
Nutritional information per serving (10): 164 calories, 11g protein,
11g fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg
sodium Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp
Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup
olive oil, broth and shallots. Mix vigorously. Set aside. Season
shrimp with remaining salt and pepper. In a large skillet over medium
heat, heat 1 tsp olive oil until very hot. Add shrimp and saut
stirring constantly until cooked through (2-3 minutes). Transfer
shrimp to a bowl and toss with 1/2 the dressing. Toss fennel with
lemon juice in a large bowl. Combine with spring salad mix and
remaining dressing. Toss in the shrimp marinade. Serve immediately.
Nutritional information per serving (10): 164 calories, 11g protein,
11g fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg
sodium Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp