Asparagus, Shrimp, and Mushroom Salad
(from a magazine called tasteforlife)
Adapted from Conscious Cuisine by Cary Neff
30 minutes prep time, serves 7
½ lb medium shrimp, cooked and peeled
3 c asparagus spears, chopped, blanched, and cooled
1 pt cherry tomatoes, cut in half
1½ c mushrooms (chanterelle, oyster, or button), chopped
½ t freshly ground black pepper
½ c vinaigrette dressing
Cut the shrimp in half lengthwise. Combine the shrimp, asparagus, tomatoes, and mushrooms in a large bowl. Add black pepper. Toss together gently.
Pour the dressing over the asparagus mixture and toss to combine. Refrigerate at least 30 minutes before serving.
Per serving: 96 calories, 13g protein, 12g carbohydrates, 3g fiber, 1g total fat, 292mg sodium