Bay Shrimp Salad Recipe

• 3 ounce Iceberg Lettuce, torn into bite-size pcs
• 3 ounce Green Leaf Lettuce, torn into bite-size pcs
• 7 ounce Cooked Bay Shrimp, rinsed
• 3 ounce Cucumber, julienne
• 3 ounce Radish, julienne
• 2 ounce Carrots, julienne
• 2 ounce Celery, julienne
• 2 ounce Ginger Dressing, (See Kitchen Staff's Tips) Fresh Lemon wedges for garnish
• 2 x Cherry Tomatoes for garnish

1. Membership.
2. Today's offering is a savory shrimp salad.
3. them all!
4. Simply prepare salad ingredients as directed, toss, and serve with a single lemon wedge and cherry tomato for garnish.
5. Kitchen Staff Tip: To prepare your own Ginger Salad Dressing from scratch, blend together 1 1/2 tsp.
6. finely minced ginger root, 1/4 c. minced onion, 1/4 c. minced carrot, and 2 Tbsp.
7. celery, minced till very fine.
8. Add in 1/2 c. soy sauce, 1 c. peanut oil, and 1/2 c. mild vinegar.
9. Add in freshly grnd black pepper if you like.
10. Shake to mix and well before use.
11. Best made a day ahead for flavors to meld.

shrimp, cucumber, carrots, celery, ginger dressing, tomatoes

Taken from cookeatshare.com/recipes/bay-shrimp-salad-80507 (may not work)