Shrimp and Edamame Salad with Ginger Dressing
Ready in just 45 minutes, this salad is bursting with flavor and perfect for lunch or dinner. Source: Diabetic Living Magazine
Ingredients
Directions
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Thaw shrimp, if frozen. Cook edamame according to package directions; drain. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
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In a very large bowl combine cooked edamame, shrimp, pasta, cabbage, romaine, strawberries, carrots, pea pods, sweet pepper and green onions. Toss to combine.
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For dressing, in a screw-top jar combine vinegar, soy sauce, canola oil, garlic, ginger, sesame oil and crushed red pepper. Cover and shake well.
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Drizzle dressing over salad. Toss gently to coat.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
224 calories; 6 g total fat; 1 g saturated fat; 80 mg cholesterol; 351 mg sodium. 25 g carbohydrates; 5 g fiber; 8 g sugar; 17 g protein;
Exchanges:
2 vegetables, 1 1/2 lean protein, 1 starch, 1/2 fat