Shrimp & Rice Noodle Salad

Ingredients for the sauce:
1/3 cup Asian fish sauce
1/3 cup fresh lime juice
1/3 cup sugar
3 T water

Ingredients for the salad:
3/4 lb. Asian rice noodles, aka vermicelli, cooked and rinsed according to package directions, then cut into smaller pieces with scissors
1/3 head iceberg lettuce, shredded
4 large carrots, shredded (about 3 cups)
3 garlic cloves, thinly sliced
2 small white onions, thinly sliced
1 lb. peeled and cooked shrimp
1/2 cup chopped cilantro
1/4 cup chopped basil
1/4 cup chopped mint
Chopped peanuts or cashews

Whisk the sauce ingredients together until blended.

Toss the rice noodles vermicelli, lettuce, carrots, garlic, and onions together in a large serving bowl. Put the shrimp in the center and scatter the herbs around them. Sprinkle the chopped nuts over the salad.

At the table, toss the salad and pass the sauce.

Note: Leftover sauce is good on pork, chicken, or green salad.

Serves 4. Per serving: 440 calories, 70g carbs, 28g protein, 170mg cholesterol, and 6g fat.