Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------SALAD INGREDIENTS--------------------------
10 Asparagus spears, first 4
- inches cut in 1 in. pieces
- save rest for soups, etc.
1 Carrot, cleaned and sliced
- diagonally
1 tb Olive oil
2 tb Water
6 Onions, green, sliced diag.
1/4 lb Snow peas
1/2 Red pepper, slivered
1/4 lb Mushrooms, sliced
Cherry tomatoes
1/4 lb Fettuccine, cooked, cooled
16 lg Shrimp, shelled and deveined
2 tb Olive oil
2 Garlic cloves, minced
1 ts Dill
1 ts Salt
Juice of 1 lemon
6 c Salad greens, mixed

--------------------------DRESSING-------------------------------
1/2 c Olive oil, light
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 tb Soy sauce
4 dr Hot chili oil
1/2 ts Sugar
Juice of 1 lemon
Salt and pepper to taste

Saute asparagus and carrot in oil and water for 2 minutes. Add green
onions and snow peas and cook until crisp tender. Drain vegetables.
Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and
garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt
and lemon juice. Cook until shrimp is done. Add to vegetable mixture.
For dressing: Blend all ingredients. Pour on shrimp mixture;
refrigerate at least 1 hour. When ready to serve, divide greens
between 6 plates and top with shrimp and vegetable mixture.

Per serving: Calories - 401 Protein - 12g Carbohydrate ~ 13g Fat -
35g ( 5 sat., 22 monounsat., 6 polyunsat. ) Cholesterol - 74mg Sodium
- 799mg

NOTE: For a low-fat version, substitute olive oil spray for the olive
oil and nonfat yogurt for the light olive oil called for in the
dressing. Don't be put off by the long list of ingredients, it's
simple to put together.

Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay,
Ca. Posted by: David Knight

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