Shrimp-and-Asparagus Salad With Orange-Miso Vinaigrette

6 cups water
2 pounds asparagus, cut into 2-inch pieces
1 pound large shrimp, peeled and deveined (about 20 shrimp)
3/4 cup chopped red bell pepper
1/4 cup yellow miso (soybean paste)
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
2 tablespoons vegetable oil
1 tablespoon rice vinegar

1. Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain.

2. Place the asparagus, shrimp, and bell pepper in a large bowl; chill.

3. Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat. Yield: 4 servings (serving size: 1 1/2 cups salad).

Calories 250 (30% from fat); Fat 8.3g (sat 1.6g, mono 2.2g, poly 3.9g); Protein 23.4g; Carb 22g; Fiber 5.3g; Chol 166mg; Iron 5mg; Sodium 737mg; Calc 87mg.

Jean Patterson has written for Veggie Life, the Los Angeles Times, and other publications.

"No-Miss Miso"
Copyright 2001 by Jean Patterson.
Originally published in Cooking Light, March 2001.
All rights reserved. For reprint information, contact Jean Patterson.