Shrimp and Cucumber Salad
Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
Heat 1 teaspoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.
* Available in the Asian foods section of many supermarkets and at Asian markets.
Per Serving: 210 Calories; 11g Fat (43.6% calories from fat); 1g Saturated Fat; 16g Protein; 14g Carbohydrate; 3g Dietary Fiber; 87mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
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