Ingredients
Scale
- Crepes
- 2 tablespoons sesame oil
- 1/4 cup sliced DOLE® Green Onions
- 1 teaspoon minced garlic
- 1 teaspoon thinly sliced red chili
- 12 jumbo shrimp, peeled and deveined
- 2 firm DOLE Bananas, peeled and sliced diagonally
- 6 cups DOLE Spring Mix
- 16 DOLE Asparagus, cooked
- Ginger Dressing (recipe below)
- 4 store-bought or homemade crepe
- Ginger Dressing
- 1/4 cup rice vinegar
- 1 tablespoon water
- 1 tablespoon miso paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon canola oil
- 1 teaspoon sesame oil
Instructions
- Heat sesame oil in sauté pan over medium-high heat. Sauté green onions, garlic and red chili, about 2 minutes or until tender. Add shrimp and banana slices, cook 4 minutes or until shrimp turns pink. Remove and set aside.
- Toss spring mix and asparagus with Sesame-Ginger Vinaigrette, set aside.
- Place crepes on four serving plates. Position the spring mix and asparagus over half the crepe. Arrange the shrimp-banana mixture on top and fold over the crepe. Serve immediately.
- Sesame Ginger Vinaigrette
- Whisk together rice vinegar, water, and miso paste until blended.
- Stir in ginger, soy sauce, honey, canola oil, and sesame oil.
- Refrigerate until ready to use. Makes about 1/2 cup
- Cook Time: 26 mins
