Feed Me That logoWhere dinner gets done
previousnext


Title: Shrimp and Vegetable Salad with Pine Nut Dressing
Categories: Salad Fish Shellfish Japanese Hawaii
Yield: 6 Servings

1/2lbShrimp
5 Leaves romaine
1mdCarrot; julienned
1mdJapanese cucumber - julienned
1 Japanese pear; julienned
1/2cShelled pine nuts
1/4cRice vinegar
1/4cSoy sauce
1/4cWater
1tbSugar
2tsDry mustard

Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in center of salad platter. Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern. Grind pine nuts in a blender. Add the vinegar, soy sauce, water, sugar, and mustard; blend well. Serve with salad. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro

KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

previousnext