Wasabi Salad
FULL RECIPE
Wasabi Seafood Salad
The wasabi-mayonnaise dressing in this recipe adds creamy texture and the unique nostril-tingling heat of horseradish. Cooking the clams and shrimp takes just four minutes, making this unbelievably fast to make, and one serving provides a full day's supply of iron with only 220 calories.
Start cooking the clams for a minute before adding the shrimp so both will be done at the same time.
Ingredients
1 cup water
1 pound littleneck clams, cleaned (about 16 clams)
1/2 pound peeled and deveined large shrimp
1/4 cup low-fat mayonnaise
3 tablespoons fresh lime juice
1 teaspoon wasabi paste
8 cups bagged salad greens
1/4 cup chopped fresh cilantro
Preparation
1 pound littleneck clams, cleaned (about 16 clams)
1/2 pound peeled and deveined large shrimp
1/4 cup low-fat mayonnaise
3 tablespoons fresh lime juice
1 teaspoon wasabi paste
8 cups bagged salad greens
1/4 cup chopped fresh cilantro
Preparation
Bring 1 cup water to a boil in a large saucepan. Add clams; cover and cook 1 minute. Add shrimp; cover and cook 3 minutes or until shrimp are done and clam shells open. Drain; discard any unopened clam shells.
Combine mayonnaise, lime juice, and wasabi, stirring with a whisk. Place 2 cups greens on each of 4 salad plates; divide clams and shrimp evenly over greens. Drizzle each serving with about 1 tablespoon wasabi mixture; sprinkle each serving with 1 tablespoon cilantro.
Combine mayonnaise, lime juice, and wasabi, stirring with a whisk. Place 2 cups greens on each of 4 salad plates; divide clams and shrimp evenly over greens. Drizzle each serving with about 1 tablespoon wasabi mixture; sprinkle each serving with 1 tablespoon cilantro.
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