Julienne is a term that means to cut food into thin matchstick-sized strips. Quickly cut julienne strips by cutting the vegetable into 1/8-inch-thick slices. Then, stack the slices and cut lengthwise into thinner strips.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
11 mins
cook:
8 mins
total:
19 mins
Yield:
4 servings (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl. Sprinkle mixture evenly over shrimp; toss gently.

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  • Heat 1 1/2 teaspoons oil in a Dutch oven coated with cooking spray over medium-high heat. Add shrimp; sauté 6 to 8 minutes or until shrimp are done. Remove from heat; cool.

  • Combine 2 tablespoons oil, lime juice, and next 3 ingredients in a small bowl, stirring with a whisk.

  • Combine salad greens and next 4 ingredients in a large bowl; toss gently. Drizzle oil mixture over salad; toss well. Place 2 cups salad mixture on each of 4 serving plates. Arrange 1/4 of shrimp over top of each salad.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

280 calories; fat 11.8g; saturated fat 1.8g; protein 32.4g; carbohydrates 10.3g; cholesterol 237mg; iron 4.3mg; sodium 343mg; calories from fat 38%; fiber 1.6g; calcium 103mg.