Ingredients

1/2 cup chopped California walnuts 6 ounces vermicelli rice noodles 1 pound medium shrimp, peeled and deveined (about 16 shrimp) Salt and pepper to taste 1 red bell pepper, cut into julienne strips 3/4 cup green onions, thinly sliced, (about 8-10) 1 large English cucumber, peeled, seeded and thinly sliced 3/4 cups bean sprouts 1 carrot, peeled and cut into julienne strips, or grated 1/3 cup chopped cilantro 2 teaspoons grated fresh ginger 4 cups mixed Asian greens, i.e. mizuna, tat soi, red mustard, napa cabbage Cilantro leaves for garnish 1/2 cup prepared fat-free Asian style salad dressing, plus an extra tablespoon

Description

Served Cold, This Asian Noodle Salad Is Tasty Over Crisp Greens. Walnuts Add Texture And Crunch To Complete The Flavor. '

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