Bay Shrimp Salad Recipe

Bay Shrimp Salad Recipe

Yield: 1 Or 2
Recipe by luhu.jp

Ingredients:
3 ounce: Iceberg Lettuce, torn into bite-size pieces
3 ounce: Green Leaf Lettuce, torn into bite-size pieces
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 Staffs Tips)
Fresh Lemon wedges for garnish,
2: Cherry Tomatoes for garnish,

Directions:

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Todays offering is a savory shrimp salad.

Thank you to Recipe-a-Day Member RATM at AOL for todays featured salad.
Thanks also to all Recipe-a-Day members who took the time to send in a
recipe this month. Were just sorry we wont have an opportunity to publish
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 teaspoon finely chopped ginger root, 1/4 cup chopped
onion, 1/4 cup chopped carrot, and 2 tablespoons celery, chopped until very
fine. Add 1/2 cup soy sauce, 1 cup peanut oil, and 1/2 cup mild vinegar.
Add freshly ground black pepper if desired. Shake to mix and well before
use. Best made a day ahead for flavors to meld.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Sep 28, 1998, converted by MM_Buster
v2.0l.


Source from luhu.jp