Instructions: Saute asparagus and carrot in oil and water for 2 minutes. Add green onions and snow peas and cook until crisp tender. Drain vegetables. Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt and lemon juice.

Cook until shrimp is done. Add to vegetable mixture. For dressing: Blend all ingredients. Pour on shrimp mixture; refrigerate at least 1 hour. When ready to serve, divide greens between 6 plates and top with shrimp and vegetable mixture.

NOTE: For a low-fat version, substitute olive oil spray for the olive oil and nonfat yogurt for the light olive oil called for in the dressing. Dont be put off by the long list of ingredients, its simple to put together.

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