www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Course: Salad
Amount Per Serving Calories: 340 Fat: 28.2g Cholesterol: 27mg Sodium: 138mg Carbohydrate: 18.7g Fiber: 2.5g Protein: 3.6g Source: allrecipes.com Prep30 Min Cook5 Min Total45 Min Serves Ingredients 12 medium shrimp 1 cup matchstick-cut Granny Smith apple 1 cup matchstick-cut jicama 1/2 cup matchstick-cut carrots 1/2 cup fresh mint leaves 1/2 cup extra virgin olive oil 3 tablespoons white sugar 2 tablespoons white vinegar 1 tablespoon Dijon mustard 1 teaspoon chopped garlic 1 teaspoon chopped lemongrass 2 sprigs cilantro Directions | Numbered... Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain. Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl. Toss apple, jicama, and carrots together in a large bowl. Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals. Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve. Mix shrimp into salad before serving; garnish with cilantro. |
|||||
| Ingredients: | |||||
| Directions: | |||||