Shrimp and vegetable salad with pine nut dressing

6 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
5 Leaves romaine
1 medium Carrot; julienned
1 medium Japanese cucumber julienned
1 Japanese pear; julienned
½ cup Shelled pine nuts
¼ cup Rice vinegar
¼ cup Soy sauce
¼ cup Water
1 tablespoon Sugar
2 teaspoons Dry mustard

Directions

Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter. Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend well. Serve with salad. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias] Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:45:00 -0700 From: Julie Bertholf <jewel1@...>

Related recipes