SHRIMP SALAD WITH RASPBERRY VINAIGRETTE

SHRIMP SALAD INGREDIENTS

3/4 lb fresh asparagus spears

1 (8 oz.) package frozen baby corn

12 curly endive leaves or Belgian endive leaves

12 Boston or Bibb lettuce leaves

12 spinach leaves

12 oz. fresh or frozen shrimp; peeled, deveined, cooked & chilled

2 1/2 cups fresh or frozen red or golden raspberries and/or sliced   strawberries; thawed

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RASPBERRY VINAIGRETTE INGREDIENTS

3 tablespoons walnut oil or salad oil

1/4 cup raspberry or wine vinegar

1 tablespoon snipped cilantro or parsley

2 teaspoons honey

TO MAKE SHRIMP SALAD

1. Snap off and discard woody bases of asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool. Cook baby corn according to package directions. Drain; cool. Arrange greens and asparagus on 4 dinner plates. Top each with corn, shrimp and berries. Serve with Raspberry Vinaigrette.

TO MAKE RASPBERRY VINAIGRETTE

1. In a screw-top jar, mix walnut or salad oil, raspberry or wine vinegar, cilantro or parsley and honey. Cover and shake well.

Yields 4 servings

CALORIES: 284; PROTEIN: 19g; FAT: 15g; CARBS: 21g; FIBER: 7g; CHOL: 131mg; SODIUM: 177mg.

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