| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Or 2 |
INGREDIENTS
| 3 |
oz |
Iceberg Lettuce; torn into bite-size pieces |
| 3 |
oz |
Green Leaf Lettuce; torn into bite-size pieces |
| 7 |
oz |
Cooked Bay Shrimp; rinsed |
| 3 |
oz |
Cucumber; julienne |
| 3 |
oz |
Radish; julienne |
| 2 |
oz |
Carrots; julienne |
| 2 |
oz |
Celery; julienne |
| 2 |
oz |
Ginger Dressing; (See Kitchen Staff's Tips) |
|
|
Fresh Lemon wedges for garnish |
| 2 |
|
Cherry Tomatoes for garnish |
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. 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 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.
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