Spring mix salad with shrimp and fennel

10 Servings

Ingredients

Quantity Ingredient
⅓ cup Sherry wine vinegar
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
⅓ cup Extra virgin olive oil*
1 teaspoon Extra virgin olive oil*
⅔ cup Chicken or vegetable broth
4 Shallots; finely chopped
1 pounds Shrimp; shelled, deveined, split lengthwise
2 Fennel bulbs; trimmed, thinly sliced, blanched
1 Lemon; juiced
10 cups Spring greens mix

Directions

*Whole Foods (or other high quality) olive oil is recommended.

Mix together ⅓ cup vinegar, ½ the salt and pepper. Add ⅓ cup olive oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with remaining salt and pepper. In a large skillet over medium heat, heat 1 tsp olive oil until very hot. Add shrimp and sauté stirring constantly until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss with ½ the dressing. Toss fennel with lemon juice in a large bowl. Combine with spring salad mix and remaining dressing. Toss in the shrimp marinade. Serve immediately.

Nutritional information per serving (10): 164 calories, 11g protein, 11g fat (1½ saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium Exchanges: 1½ lean meat, 1 vegetable, 1 fat Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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