---------- 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 Black pepper; freshly ground
    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; juice of
     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.
  
  Per serving (10): 164 calories, 11 g protein,
  11 g fat (1.5 saturated), 6 g carbs, 88 mg cholesterol,
  907 mg 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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