Shrimp-and-carambola salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Cooked shrimp |
| ½ | cup | Lemon juice |
| 3 | tablespoons | Dijon mustard |
| 2 | tablespoons | Vegetable oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | cups | Cooked penne (about 1/2 lb uncooked tubular-shaped pasta) |
| 1 | cup | Cilantro, chopped |
| 1 | cup | Green onion(s), sliced |
| 3 | Carambola (star fruit) each cut crosswise in 1/4\" thick slices (about 1/4 lb) | |
| Boston lettuce leaves (opt) | ||
Directions
Peel shrimp and chill.
Combine lemon juice, mustard, oil, water, salt and pepper and stir well.
Add chilled shrimp, pasta, cilantro, green onions and carambola slices to lemon juice mixture and toss gently to coat. Serve on lettuce-lined plates if desired.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
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