Shanghai Salad Photo
Shanghai Salad

YIELD Makes 4 main-dish servings

INGREDIENTS

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)

PREPARATION:

  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
NUTRITIONAL INFORMATION:
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
DIETARY EXCHANGE:
Fat 1
Meat 3
Starch 2

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