1/2 cup vegetable broth
1-1/2 tsp cornstarch
3 tbsp fresh lime juice
2 tsp extra virgin olive oil
1/4 tsp sugar (or other sweetener)
1/2 tsp salt
1/4 tsp ground cumin
1/2 tsp black pepper
1 lb medium shrimp, cooked and peeled
1-1/2 cups julienne-cut yellow squash
1-1/2 cups julienne-cut zucchini
1-1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tbsp minced fresh cilantro
1. To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients. Cool.
2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.
Yields 4 – 1-3/4 cup servings
Cooking Light 2004
Click here to download a Food Log to make your life easier. (This is an Microsoft Excel spreadsheet. You can right-click on the link and select Save Target As… or just click to view the document.)
Check out www.caloriecount.about.com. It’s a great resource for online food journals and activity logs. See how many calories you consume and burn off each day!
Check out this website to see why you should not drink diet soda!