Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALAD--------------------------------
1 lb Broccoli
2 Scallions, thinly sliced
1/2 Red bell pepper, julienned
1/2 To 3/4 lb. small shrimp
-- cooked

--------------------------DRESSING-------------------------------
1/4 c Rice vinegar
1 1/2 tb Sugar
1/2 ts Salt
1/2 ts Finely chopped fresh ginger
2 tb Vegetable oil
1/2 ts Sesame oil
Freshly ground pepper
-- to taste

--------------------------GARNISH-------------------------------
2 tb Toasted sesame seeds

Cut the broccoli florests from their stems and separate into small
clusters. Peel the stems, removing strings; skin. Cut into julienne
strips.

Bring 2 quarts of lightly salted water to a boil. Add broccoli
florets and stems and cook just until tender crisp, about 2 minutes.
Drain and plunge into ice water. When chilled, drain thoroughly and
put in a bowl. Add scallions, bell pepper and shrimp.

To make the dressing, combine all ingredients, whisking in oil until
well blended. Toss with broccoli mixture and marinate for 1 to 2
hours. Just before serving, sprinkle with sesame seeds.

Yield: 4 to 6 servings.

Ogden writes: "Beautiful colors and crunchy textures highlight this
great marriage of flavors."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.

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