Shrimp Garden Salad

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(5 ratings)
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Shrimp topped vegetable salad, drizzled with an Asian-peanut butter dressing

  • 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
  • 3 tablespoons Peter Pan® Creamy Peanut Butter
  • 3 tablespoons water
  • 1 medium cucumber, peeled
  • 6 cups shredded romaine lettuce
  • 3/4 cup shredded carrots
  • 8 ounces small cooked shrimp without tail, thawed if frozen
  • 1/2 cup La Choy® Chow Mein Noodles

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  1. Stir together stir fry sauce, peanut butter and water in small bowl until blended to make dressing; set aside.
  2. Cut cucumber in half lengthwise; remove seeds. Cut halves into 1 x 1/4-inch matchstick pieces.
  3. Place 1-1/2 cups lettuce in each serving bowl. Sprinkle each evenly with cucumbers and carrots. Place shrimp in centers. Spoon dressing evenly over salads; sprinkle with chow mein noodles.
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Nutrition Information
Calories: 223 View complete nutrition information
Reviews (2)

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Overall Rating

Rosie Kruz April 01, 2017

You did not explain about cooking the shrimp, how much time to cook it? I do not like raw fish. Thank you

allen September 11, 2015

Recipes dismissed as commercials :your are promoting La Choy® products