Spring Mix Salad With Shrimp And Fennel

---------- Recipe via Meal-Master (tm) v8.02

Title: SPRING MIX SALAD WITH SHRIMP AND FENNEL
Categories: Salads, Fish, Seafood
Yield: 10 servings

1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/3 c Extra virgin olive oil*
1 ts Extra virgin olive oil*
2/3 c Chicken or vegetable broth
4 Shallots; finely chopped
1 lb Shrimp; shelled, deveined,
-- split lengthwise
2 Fennel bulbs; trimmed,
-- thinly sliced, blanched
1 Lemon; juiced
10 c Spring greens mix

*Whole Foods (or other high quality) olive oil is recommended.

Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup olive
oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with
remaining salt and pepper. In a large skillet over medium heat, heat 1
tsp olive oil until very hot. Add shrimp and sauté stirring constantly
until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss
with 1/2 the dressing. Toss fennel with lemon juice in a large bowl.
Combine with spring salad mix and remaining dressing. Toss in the shrimp
marinade. Serve immediately.

Nutritional information per serving (10): 164 calories, 11g protein, 11g
fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium
Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias

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