SHRIMP LINGUINE SALAD

Shrimp Linguine Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 14

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 286 calories, Fat 10g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 721mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges