Bay shrimp salad

Yield: 1 Or 2

Measure Ingredient
3 ounces Iceberg Lettuce; torn into bite-size pieces
3 ounces Green Leaf Lettuce; torn into bite-size pieces
7 ounces Cooked Bay Shrimp; rinsed
3 ounces Cucumber; julienne
3 ounces Radish; julienne
2 ounces Carrots; julienne
2 ounces Celery; julienne
2 ounces Ginger Dressing; (See Kitchen Staff's Tips)
\N \N Fresh Lemon wedges for garnish
2 \N Cherry Tomatoes for garnish

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. Today's offering is a savory shrimp salad.

Thank you to Recipe-a-Day Member RATM at AOL for today's featured salad.

Thanks also to all Recipe-a-Day members who took the time to send in a recipe this month. We're just sorry we won't 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 1½ teaspoon finely chopped ginger root, ¼ cup chopped onion, ¼ cup chopped carrot, and 2 tablespoons celery, chopped until very fine. Add ½ cup soy sauce, 1 cup peanut oil, and ½ 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@... by Recipe-a-Day <recipe-a-day@...> on Sep 28, 1998, converted by MM_Buster v2.0l.

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