Stir-Fry Shrimp Salad

1. 1

   Combine shrimp and asparagus.

2. 2

   Saute, in batches, in 6 Tbsp.

3. 3

   (90 mL) of the dressing in large skillet (or in 1 Tbsp.

4. 4

   [15 mL] of the dressing for trial recipe) on medium-high heat 4 min.

5. 5

   or until shrimp turn pink and asparagus is crisp-tender.

6. 6

   For each serving: Plate 1/2 cup (125 mL) of the greens; top with about 250 g of the shrimp mixture, 1/2 cup (125 mL) of the carrots, 1/4 cup (50 mL) of the peppers and 1 Tbsp.

7. 7

   (15 mL) of the onions.

8. 8

   Drizzle with 2-1/4 tsp.

9. 9

   (12 mL) of the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.