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teriyaki shrimp and edamame salad recipe

Written on Thursday, August 18, 2016 | 9:09:00 AM



makes: 4 servings (21⁄3 cups each)

Preparation time : 25 minutes 

Ingredients : 
½ cup frozen sweet soybeans (edamame)
ounces dried radiatore or rotini pasta
cups packaged fresh baby spinach
cups shredded romaine lettuce
¾ cup coarsely shredded carrots
¾ cup fresh pea pods, trimmed, strings removed, and halved
small red or yellow sweet pepper, cut into thin strips
¼ cup thinly sliced green onions (2)
ounces cooked medium shrimp, halved horizontally
tablespoons rice vinegar or cider vinegar
tablespoon canola oil
tablespoon reduced-sodium soy sauce
cloves garlic, minced
teaspoon toasted sesame oil
teaspoon grated fresh ginger
1⁄8 teaspoon crushed red pepper

Preparation Method :
1) Cook soybeans according to package directions; drain. Cook pasta according to package directions; drain and rinse with cold water.

2) Divide spinach and romaine among four shallow bowls. Top each with carrots, pea pods, sweet pepper, sweet soybeans, and green onions. In a medium bowl combine shrimp and cooked pasta; set aside.

3) For dressing, in a screw-top jar combine vinegar, canola oil, soy sauce, garlic, toasted sesame oil, ginger, and crushed red pepper. Cover and shake well to combine. Pour half of the dressing mixture over the shrimp and pasta; toss to coat.

4) Top each salad in bowls with shrimp mixture. Drizzle salads with remaining salad dressing mixture.




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