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"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable—it's also delicious with chicken and snow peas."
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1-1/3 cups) equals 286 calories, 10 g fat (1 g saturated fat), 77 mg cholesterol, 721 mg sodium, 31 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1-1/2 fat, 1 lean meat.
Originally published as Shrimp Linguine Salad in Light & Tasty December/January 2002, p42
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Reviewed on Jun. 19, 2011 by lunarsa
Great asian fusion salad. I didn't use reduced sodium soy sauce, but the best soy sauce I've come across, Kimlan. Substituted frozen brocolli florets, thawed and microwaved 5 minutes--we are not fans of crunchy veggies. Used fresh shrimp, then boiled for 2.5 minutes. Added a little more hot sauce to the vinaigrette--we LOVE this. Salad turned out darker than shown due to the soy sauce I used. Pasta blended nicely with the slightly salty zing of the vinaigrette. Artichokes were a nice touch, with their almost 'meaty' texture. Toasted sesame seeds were a nice ending.
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