Yield: 1 Or 2
|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.