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Asian Shrimp Salad

Asian Shrimp Salad

Serves 8 as an entrée, 12 as a side salad
This filling entree salad makes an excellent lunch as well as an elegant side salad when you have dinner guests. If you have precooked and deveined shrimp or leftover shrimp from dinner the night before, it just takes minutes to prepare.

Asian Shrimp Salad

* 8 ounce bag pre-washed baby spinach leaves
* 1 medium head Napa cabbage, shredded
* 1 pound sugar snap pea pods, halved
* 1 can drained sliced water chestnuts
* 1 small bag shredded carrots
* 1 pound chilled shrimp split in half lengthwise (16 to 20 count)
* 1 bunch chopped scallions-only the green parts
* 4 ounces sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)

Asian Dressing

* 2 teaspoons fresh grated ginger
* 4 teaspoons dark sesame oil
* ¼ cup rice vinegar
* 4 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 2 teaspoons minced garlic
* 6 Tablespoons extra-virgin olive oil

Asian Shrimp Salad

1. Toss everything together and serve with Asian Dressing.

Asian Dressing

1. Whisk all of the ingredients together in a bowl.

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