Bay Shrimp Salad

• 1/2 iceberg lettuce, torn into bite-size pieces
• 1 cup green leaf lettuce, torn into bite-size pieces
• 18 shrimp (rinsed I use the Bay shrimp if I can find them)
• 1/2 cup cucumber, julienne
• 1/4 cup radish (julienne)
• 1/4 cup carrot (julienne)
• 1/4 cup celery (julienne)
• 1 lemon (cut into wedges for garnish)
• 2 cherry tomatoes (to garnish, use as many as you like)
• Ginger Dressing
• 1 1/2 teaspoons finely chopped gingerroot
• 1/4 cup chopped onion
• 1/4 cup chopped carrot
• 2 tablespoons celery, chopped until very fine
• 1/2 cup soy sauce
• 1 cup peanut oil
• 1/2 cup mild vinegar
• ground black pepper

1. Simply combine salad ingredients, toss, and serve with a single lemon wedge and cherry tomato for garnish.
2. To prepare Ginger Salad Dressing from scratch:
3. 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 very fine).
4. Add 1/2 cup soy sauce, 1 cup peanut oil, and 1/2 cup mild vinegar.
5. Add freshly ground black pepper, if desired.
6. Shake to mix well before use.
7. Best made a day ahead for flavors to meld.

green leaf lettuce, shrimp, cucumber, carrot, celery, lemon, tomatoes, ginger dressing, gingerroot, onion, carrot, celery, soy sauce, peanut oil, mild vinegar, ground black pepper

Taken from www.food.com/recipe/bay-shrimp-salad-301662 (may not work)