---------- Recipe via Meal-Master (tm) v8.02
Title: Spring Mix Salad With Shrimp And Fennel
Categories: Salads, Fish, Seafood
Yield: 10 servings
1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 ts Black pepper; freshly ground
1/3 c Extra virgin olive oil *
1 ts Extra virgin olive oil *
2/3 c Chicken or vegetable broth
4 Shallots; finely chopped
1 lb Shrimp; shelled, deveined,
- split lengthwise
2 Fennel bulbs; trimmed,
- thinly sliced, blanched
1 Lemon; juice of
10 c Spring greens mix
* 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 saute 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.
Per serving (10): 164 calories, 11 g protein,
11 g fat (1.5 saturated), 6 g carbs, 88 mg cholesterol,
907 mg sodium
Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat
Copyright Whole Foods Market, 1995,
[email protected]
(
http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias
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