Shanghai Salad Photo
Shanghai Salad

YIELD Makes 4 main-dish servings


1 pound cooked peeled small shrimp
1/2 head bok choy or iceberg lettuce, finely shredded
1/2 pound bean sprouts
1 cup shredded carrot
3 ribs celery, thinly sliced
3 green onions, chopped
1 tablespoon minced fresh ginger
1/2 cup vegetable oil
1/4 cup lemon juice
2 tablespoons soy sauce
2 teaspoons honey
Green onion (optional)


  1. Combine shrimp, bok choy, bean sprouts, carrot, celery, onions and ginger in large bowl. Blend oil, lemon juice, soy sauce and honey in small bowl; pour over shrimp mixture. Toss to coat. Spoon shrimp mixture onto individual salad plates; garnish with green onion.
This recipe appears in: Asian
Serving Size: 1/6 of total recipe
Fiber 3 g
Carbohydrate 29 g
Cholesterol 60 mg
Saturated Fat 3 g
Total Fat 14 g
Calories from Fat 36 %
Calories 355
Protein 27 g
Sodium 710 mg
Fat 1
Meat 3
Starch 2
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