Shrimp Linguine Salad

SUBMITTED BY: Eileen Herr

"'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.'"

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PREP TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

8 ounces uncooked linguine pasta, broken in half
1 pound cooked medium shrimp, peeled and deveined
3 cups fresh broccoli florets
1 (14 ounce) can water packed artichoke hearts, 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 or canola 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.

FOOTNOTE

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.