Stir-Fry Shrimp Salad

• - uncooked medium shrimp (31 to 35 count), peeled, deveined
• 3 qt. fresh asparagus, cut diagonally into 1-inch lengths
• 1 cup Kraft Mandarin Orange with Sesame Dressing, divided
• 2 qt. mixed salad greens, torn
• 2 qt. carrots, julienned
• 1 qt. red peppers, cut into strips
• 1 cup green onions, sliced

1. Combine shrimp and asparagus.
2. Saute, in batches, in 6 Tbsp.
3. (90 mL) of the dressing in large skillet (or in 1 Tbsp.
4. 15 mL of the dressing for trial recipe) on medium-high heat 4 min.
5. or until shrimp turn pink and asparagus is crisp-tender.
6. For each serving: Plate 1/2 cup (125 mL) of the greens; top with about 250 g of the shrimp mixture, 1/2 cup (125 mL) of the carrots, 1/4 cup (50 mL) of the peppers and 1 Tbsp.
7. (15 mL) of the onions.
8. Drizzle with 2-1/4 tsp.
9. (12 mL) of the remaining dressing.

shrimp, fresh asparagus, mixed salad greens, carrots, red peppers, green onions

Taken from www.kraftrecipes.com/recipes/stir-fry-shrimp-salad-109562.aspx (may not work)