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Ingredientes
- 3 ounce Iceberg Lettuce, torn into bite-size pcs
- 3 ounce Green Leaf Lettuce, torn into bite-size pcs
- 7 ounce Cooked Bay Shrimp, rinsed
- 3 ounce Cucumber, julienne
- 3 ounce Radish, julienne
- 2 ounce Carrots, julienne
- 2 ounce Celery, julienne
- 2 ounce Ginger Dressing, (See Kitchen Staff's Tips) Fresh Lemon wedges for garnish
- 2 x Cherry Tomatoes for garnish
Direcciones
- Membership. Today's offering is a savory shrimp salad.
- them all!
- Simply prepare salad ingredients as directed, toss, and serve with a single lemon wedge and cherry tomato for garnish.
- Kitchen Staff Tip: To prepare your own Ginger Salad Dressing from scratch, blend together 1 1/2 tsp. finely minced ginger root, 1/4 c. minced onion, 1/4 c. minced carrot, and 2 Tbsp. celery, minced till very fine. Add in 1/2 c. soy sauce, 1 c. peanut oil, and 1/2 c. mild vinegar.
- Add in freshly grnd black pepper if you like. Shake to mix and well before use. Best made a day ahead for flavors to meld.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 842g | |
| Calories 327 | |
| Calories from Fat 40 | 12% |
| Total Fat 4.55g | 6% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 437mg | 18% |
| Potassium 1781mg | 51% |
| Total Carbs 26.56g | 7% |
| Dietary Fiber 8.8g | 29% |
| Sugars 14.7g | 10% |
| Protein 45.85g | 73% |
