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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 500
% Daily Value**
Total Fat 43g
65%
Saturated Fat 22g
34%
Unsaturated Fat 2g
Cholesterol 242mg
81%
Sodium 1120mg
47%
Total Carbohydrate 9g
3%
Dietary Fiber 3g
10%
Sugars 5g
Protein 20g
Vitamin A  205%Vitamin C  18%
Calcium  18%Iron  13%
Potassium  12%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gingered Shrimp Salad

Recipe Tags: Salad Recipes

Date Added: July 17, 2009

Ingredients:

2 Cups Carrots finely shredded
2 Cups Celery Finely Chopped
1 Teaspoon Sugar (for decoration)
2 Tablespoons Water room temperature
1 1/2 Teaspoons Ginger crushed
1/2 Teaspoon Salt pepper,sugar to taste
3/4 Cup Vegetable Oil up to 2
1 Tablespoon Lemon Juice up to 4
1/4 Cup Vinegar white wine
1 1/2 Pounds Shrimp cooked
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Directions:

1. Mix together all ingredients except shrimp and vegetables.

2. Pour half over shrimp and half over the vegetables.

3. Marinate for an hour, drain and serve over lettuce or sprouts.

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Dietary Notes:
This recipe is high in Vitamin A with 205% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Sulfites, Natural Sweeteners, Shrimp, Fructose Malabsorption, Celery, Vinegar allergies.
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