Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette



4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 3.9 g
Protein 23.4 g
Carbohydrate 22 g
Fiber 5.3 g
Cholesterol 166 mg
Iron 5 mg
Sodium 737 mg
Calcium 87 mg


6 cups water
2 pounds asparagus, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined (about 20 shrimp)
3/4 cup chopped red bell pepper
1/4 cup yellow miso (soybean paste)
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
2 tablespoons vegetable oil
1 tablespoon rice vinegar


Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain.

Place the asparagus, shrimp, and bell pepper in a large bowl; chill.

Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat.