Shrimp and Asparagus Salad With Orange-Miso Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light, MARCH 2001 Ingredients:
6 cups water |
2 lbs asparagus, cut into 2-inch pieces |
1 lb large shrimp, peeled and deveined (about 20 shrimp) |
3/4 cup chopped red bell pepper |
1/4 cup yellow miso (soybean paste) |
2 tablespoons fresh lemon juice |
2 teaspoons grated orange rind |
1/2 cup fresh orange juice (about 1 orange) |
2 tablespoons vegetable oil |
1 tablespoon rice vinegar |
Directions:
1. Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender.
2. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done.
3. Drain and plunge into ice water; drain.
4. Place the asparagus, shrimp, and bell pepper in a large bowl; chill.
5. Combine miso and lemon juice; stir with a whisk until smooth.
6. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat.
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