Try this Bay Shrimp Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Bay Shrimp Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 oz Iceberg Lettuce; torn into; 3 oz Cucumber; julienne; 3 oz Radish; julienne; 3 oz Green Leaf Lettuce; torn; 7 oz Cooked Bay Shrimp; rinsed; 2 oz Celery; julienne; 2 oz Ginger Dressing; (See; 2 Cherry Tomatoes for garnish; 2 oz Carrots; julienne; Fresh Lemon wedges for

Find the most delicious recipes here

INGREDIENTS

3 oz Iceberg Lettuce; torn into
3 oz Cucumber; julienne
3 oz Radish; julienne
3 oz Green Leaf Lettuce; torn
7 oz Cooked Bay Shrimp; rinsed
2 oz Celery; julienne
2 oz Ginger Dressing; (See
2 Cherry Tomatoes for garnish
2 oz Carrots; julienne
Fresh Lemon wedges for

INSTRUCTIONS

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.

NOTES

Alert editor

Bay Shrimp Salad

3 oz Iceberg Lettuce; torn into
3 oz Cucumber; julienne
3 oz Radish; julienne
3 oz Green Leaf Lettuce; torn
7 oz Cooked Bay Shrimp; rinsed
2 oz Celery; julienne
2 oz Ginger Dressing; (See
2 Cherry Tomatoes for garnish
2 oz Carrots; julienne
 Fresh Lemon wedges for

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  <recipe-a-day@bignetwork.com> on Sep 28, 1998, converted by MM_Buster  v2.0l.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Or 2 (709g)
Recipe Makes: 1 Or 2

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.