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Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.