Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 3.9g
  • Protein: 23.4g
  • Carbohydrate: 22g
  • Fiber: 5.3g
  • Cholesterol: 166mg
  • Iron: 5mg
  • Sodium: 737mg
  • Calcium: 87mg

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

Preparation

  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.
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