Asian Chopped Salad With Shrimp

• FOR THE SALAD:
• 1 pound Cooked Shrimp
• 1 whole Romaine Heart, Chopped
• 2 cups Cabbage, Shredded
• 2 cups Mushrooms, Chopped
• 2 cups Snap Peas, Chopped
• 1 can (11 Oz. Or 312g Size) Mandarin Oranges, Drained
• 7 ounces, weight Chow Mein Noodles
• 1 package (3 Oz. Size) Ramen Noodles, Broken Into Pieces
• 1 cup Carrot, Shredded
• 1 whole Red Bell Pepper, chopped
• 3 whole Green Onions, Sliced
• 1/2 cups Almonds, Sliced
• 2 Tablespoons Sesame Seeds
• FOR THE DRESSING:
• 1/4 cups Canola Oil
• 1/4 cups Brown Sugar
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Rice Vinegar
• 2 cloves Garlic, Minced

1. In a large bowl, combine all of the salad ingredients. In another bowl, whisk together the dressing ingredients until well combined. Pour over the salad and toss to combine. Serve immediately.
2. Note: If you want to make this salad ahead of time, combine all of the vegetables, the oranges and the shrimp, but keep the almonds, sesame seeds and noodles separate so that they don't get soggy. Then when you are ready to serve it, add the rest of the salad ingredients and the dressing and toss. If the components are kept separate, it keeps well for up to 3 days.
3. Recipe adapted from a combination of Chinese Chop Salad from Lauren's Latest and one of my mom's recipes.

salad, shrimp, cabbage, mushrooms, oranges, noodles, ramen noodles, carrot, red bell pepper, green onions, almonds, sesame seeds, dressing, ubc, ubc, soy sauce, sesame oil, rice vinegar, garlic

Taken from tastykitchen.com/recipes/salads/asian-chopped-salad-with-shrimp/ (may not work)