Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add shrimp and asparagus; stir-fry 4 min. or until shrimp turn pink.
Cover 4 plates with greens; top with shrimp mixture and remaining vegetables.
Drizzle with remaining 3 Tbsp. dressing.
Kraft Kitchen Tips!
Prepare as directed, substituting boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp and increasing the stir-fry time to 6 min. or until chicken is done.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 1 g
Cholesterol 145 mg
Sodium 280 mg
Total carbohydrate 17 g
Dietary fibre 4 g
Sugars 9 g
Protein 23 g
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.