Savory Asian Noodle & Walnut Salad

Name: Savory Asian Noodle & Walnut Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1/2 cup chopped California walnuts; 6 ounces vermicelli rice noodles; 1/2 cup prepared fat-free Asian-style salad dressing, plus 3 tablespoons; 1 pound medium shrimp, peeled and deveined (about 16 shrimp); Salt and pepper to taste; 1 red bell pepper, cut into julienne strips; 3/4 cup green onions, thinly sliced, (about 8-10); 1 large English cucumber, peeled, seeded and thinly sliced; 3/4 cups bean sprouts; 1 carrot, peeled and cut into julienne strips, or grated; 1/3 cup chopped cilantro; 2 teaspoons grated fresh ginger; 1 head butter lettuce; 4 cups mixed Asian greens, i.e. mizuna, tat soi, red mustard, napa cabbage; Cilantro leaves for garnish

Total Time

45 Mins

Serves

Meal

Dinner Lunch

Description

Toasted walnuts tossed with a flavorful Asian noodle salad served with grilled shrimp makes for a perfect weeknight meal.

Ingredients

1/2 cup chopped California walnuts
6 ounces vermicelli rice noodles
1/2 cup prepared fat-free Asian-style salad dressing, plus 3 tablespoons
1 pound medium shrimp, peeled and deveined (about 16 shrimp)
Salt and pepper to taste
1 red bell pepper, cut into julienne strips
3/4 cup green onions, thinly sliced, (about 8-10)
1 large English cucumber, peeled, seeded and thinly sliced
3/4 cups bean sprouts
1 carrot, peeled and cut into julienne strips, or grated
1/3 cup chopped cilantro
2 teaspoons grated fresh ginger
1 head butter lettuce
4 cups mixed Asian greens, i.e. mizuna, tat soi, red mustard, napa cabbage
Cilantro leaves for garnish

PREPARATION

Preheat oven to 350°F. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, about 5 -7 minutes. Cool.
Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 3-4 minutes. Drain well, cool slightly, and toss with 1/2 cup dressing. Chill noodles.
Season shrimp lightly with salt and pepper. Thread shrimp on short bamboo skewers, allowing 2 per skewer. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Sear shrimp in pan until pink, about 3 minutes per side. Brush shrimp with 2 tablespoons dressing. Set aside to cool.
Toss chilled rice noodles with 1/2 of the walnuts, bell pepper, green onions, cucumber, bean sprouts, carrot, cilantro, and ginger.
Wash butter lettuce and divide between 4 plates. Toss Asian greens with remaining tablespoon of dressing and arrange in butter lettuce cups. Place rice noodles next to greens. Arrange 2 skewers of shrimp on each salad. Sprinkle remaining walnuts overall. Garnish with cilantro leaves.

NUTRITION

Calories: 430 cal
Total Fat: 13 g
Polyunsaturated Fat: 8 g
Cholesterol: 240 mg
Sodium: 1240 mg
Carbohydrates: 48 g
Dietary Fiber: 7 g
Protein: 34 g