Recipe Name Asian Salad with Chilled Shrimp Submitted by Gretchen Perkins Recipe Description this salad is great with grilled chicken or fish, can be served at lunch or a light dinner Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 6 Ready In (minutes) 36

Ingredients Amount Measure Ingredient 16 large shrimp shelled and deveined 1 teaspoon orange zest 2 teaspoons fresh ginger, grated (divided) 1 tablespoon sodium free salt (Ms, Dash) 4 cups (8 fl oz) water 8 cups Lettuce, spring mix w/ spinach 1 cup slices English Cucumber, chopped 1/2 cup, sliced red onion 1/2 cup soybeans - frozen shelled edamame (thawed) 1 cup mandarin oranges, canned , drain well 1/2 cup, sliced almonds 1 tablespoon soy sauce 2 tablespoons rice vinegar 1/4 cup orange juice, fresh 1 tablespoon sesame oil 2 tablespoons Agave nectar 2 ounces rice noodles, crispy fried Steps Sequence Step 1 bring water to a boil, add orange zest, 1 tsp of ginger and salt free seasoning 2 cook shrimp 6-8 minutes until pink and cooked through 3 drain shrimp and chill by placing ice in a ziploc bag over the shrimp in a bowl in the refrigerator 4 prepare all vegetables, place in a bowl large enough to toss all the ingredients together 5 whisk together soy sauce, rice vinegar, orange juice, sesame oil, 1 tsp. ginger and agave nectar to make the dressing 6 when the shrimp are sufficiently chilled @ 20 minutes, toss the salad with the dressing until well coated 7 divide the salad among four plates and top each with four shrimp and a sprinkle of rice noodles