Name: Shrimp and Edamame Salad with Ginger Dressing
Total time: 45 min
Ingredients: 6 ounces fresh or frozen peeled, cooked, medium shrimp, halved lengthwise; ½ cup frozen sweet soybeans (edamame); 2 ounces dried radiatore or rotini pasta (1 cup); 3 cups shredded napa cabbage; 2 cups shredded romaine lettuce; 1 cup halved fresh strawberries; ¾ cup packaged fresh julienned carrots; ¾ cup fresh snow pea pods, trimmed, strings removed, and halved; 1 small yellow sweet pepper, cut into thin bite-sized strips; ¼ cup thinly sliced green onions (about 2 onions); 3 tablespoons rice vinegar or cider vinegar; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon canola oil; 4 cloves garlic, minced; 2 teaspoons grated fresh ginger; 1 teaspoon toasted sesame oil; ⅛ teaspoon crushed red pepper

Serving Size: 2 cups

Per Serving:

224 calories; total fat 6g 9% DV; saturated fat 1g; cholesterol 80mg 27% DV; sodium 351mg 14% DV; potassium -1mg; carbohydrates 25g 8% DV; fiber 5g 20% DV; sugar 8g; protein 17g 34% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.

Exchanges:

2 vegetables, 1 1/2 lean protein, 1 starch, 1/2 fat

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Shrimp and Edamame Salad with Ginger Dressing

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