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Ingredientes
- 1 Tbsp. soy sauce
- 1 tsp warm pepper sauce
- 1/2 c. Catalina Dressing
- 6 c. shredded Napa cabbage or possibly romaine lettuce
- 2 c. pea pods
- 1 can baby corn (15 ounce) liquid removed
- 3/4 lb cleaned, cooked medium shrimp
- 1 x red pepper, cut into thin strips
Direcciones
- Mix soy sauce, warm pepper sauce and dressing. Toss with remaining ingredients. Substitutes: Try chicken) Prepare spring Asian shrimp salad as directed, substituting 4 cooked chicken breast halves, sliced for shrimp
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 10 | 9% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 476mg | 20% |
| Potassium 372mg | 11% |
| Total Carbs 23.42g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.92g | 3% |
| Protein 5.77g | 9% |
