A Main-Dish Salad Features Oriental Flavors

A salad that can serve as a light main dish combines shrimp and mushrooms with a ginger-flavored dressing. Rice adds substance to this Oriental-flavored dish.

GINGER-SHRIMP SALAD

1 pound shelled and deveined shrimp

Leaf lettuce

2 cups cooked rice, cooled

1/2 pound mushrooms, sliced

1 small cucumber, thinly sliced

Ginger-Lemon Dressing

Cook shrimp in boiling water about 3 minutes, just until opaque. Drain and immediately rinse with cold water.

Line 4 serving plates with lettuce. Place 1/2-cup scoop of rice on each plate. Arrange shrimp, mushrooms and cucumber around rice, dividing equally. Pass Ginger-Lemon Dressing separately. Makes 4 servings.

Ginger-Lemon Dressing

1/4 cup light olive oil

2 to 3 tablespoons lemon juice

3 tablespoons water

1 tablespoon finely chopped ginger root

1 teaspoon grated lemon peel

1 large clove garlic, pressed

Salt

Whisk together oil, lemon juice, water, ginger, lemon peel, garlic in small bowl. Season to taste with salt. Makes about 1/2 cup.