Title: Shrimp and Vegetable Salad with Pine Nut Dressing
Categories: Salads, Seafood
Yield: 6 Servings

1/2 lb Shrimp
5 Leaves romaine
1 md Carrot; julienned
1 md Japanese cucumber
-- julienned
1 Japanese pear; julienned
1/2 c Shelled pine nuts
1/4 c Rice vinegar
1/4 c Soy sauce
1/4 c Water
1 tb Sugar
2 ts Dry mustard

Cook, peel, and cut shrimp in lengthwise halves. Shred romaine; place in
center of salad platter. Arrange shrimp, vegetables, and fruit alternately
around romaine in a spoke pattern. Grind pine nuts in a blender. Add the
vinegar, soy sauce, water, sugar, and mustard; blend well. Serve with
salad. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro

KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.

[Meal-Master compatible format by Karen Mintzias]
Posted to MM-Recipes Digest V3 #190

Date: Mon, 8 Jul 1996 23:45:00 -0700

From: Julie Bertholf