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McPhersonSentinel - McPherson, KS
  • Salad recipe: Shrimp Linguine Salad

  • Shrimp Linguine Salad
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  • Ingredients
     
    * 8 ounces uncooked linguine, broken in half
    * 1 pound cooked medium shrimp, peeled and deveined
    * 3 cups fresh broccoli florets
    * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
    * 1/2 pound fresh mushrooms, sliced
    * 12 cherry tomatoes, halved
    * 3/4 cup shredded carrots
    * 1/2 cup sliced green onions
    * 1/3 cup olive oil
    * 1/3 cup reduced-sodium soy sauce
    * 1 tablespoon lemon juice
    * 1 garlic clove, minced
    * 1/2 teaspoon hot pepper sauce
    * 2 tablespoons sesame seeds, toasted
     
    Directions
     
    * Cook linguine according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, broccoli, artichokes, mushrooms, tomatoes, carrots and onions.
    * In a jar with a tight-fitting lid, combine the oil, soy sauce, lemon juice, garlic and hot pepper sauce; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with sesame seeds. Yield: 9 servings.
     
     

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