4 oz. fresh mushrooms

1 medium carrot

1 green onion

2 tsp. sesame oil

1 1/2 tsp. lite soy sauce

2 tsp. balsamic vinegar

5 whole medium cashews

5 oz. fresh or frozen medium-sized, shrimp

1/2 tsp. garlic powder

1 cup fresh spinach

1 oz. bean sprouts

 

Prepare vermicelli or thin noodle according to recipe, omit salt. Rinse and chop spinach, mushrooms, carrot and onion; rinse and pat dry sprouts; chop cashews, set aside. Boil water in a saucepan. Peel shrimp, rinse and add to boiling water until pink, about 3 minutes. In a small bowl, whisk together soy sauce, oil, vinegar and garlic powder. In a large salad bowl, combine cooked vermicelli or noodles with vegetables, shrimp and dressing. Toss well, sprinkle with cashews. Serve.