Add this to your summer recipe collection, it can complement a main course or make a satisfying meal all by itself.

Cashew-Shrimp Salad

Cashew-Shrimp Salad

3/4-cups V-8 vegetable juice
1-tablespoon soy sauce
1-teaspoon vegetable oil
1/2-teaspoon grated lemon peel
1/2-teaspoon grated fresh garlic
3/4-pound medium shrimp, cooked, shelled and deveined
1-1/2 cucumber slices cut in half
1-large carrot, cut into match stick strips, about 1-1/4-cups
3-green onions, sliced, about 1/2 cups
1/4-cup coarsely chopped dry roasted unsalted cashews
lettuce leaves
French bread

Step 1...
In a medium bowl, combine V8 juice, soy sauce, oil, lemon peel and ginger.

Step 2...
Add shrimp, cucumbers, carrots and onions; toss to coat well. Cover and refrigerate until serving time.

Before serving add cashews; toss again to coat well.

Step 4...
To serve: line plates with lettuce leaves, arrange shrimp mixture on top.
Serve with French bread.
Makes 4 cups or 4 servings

268 calories per serving, 19 grams protein, 7 grams fat, 32 grams carbohydrate, 739 mg sodium, 107 mg cholesterol.