How to Make an Asian Shrimp Salad

Here is an exciting salad recipe to use when the boring old bag of lettuce just isn't going to cut it. Easy to make, you just need to do a little planning ahead of time to make sure that you have all the ingredients! This salad is great as an entree or on its own. Now to enjoy a trip to the Far East in your own kitchen.

Things You'll Need

• 1 medium-sized head Napa cabbage
• 1 lb. sugar snap peas, halved
• 1 can sliced water chestnuts
• 1 small bag shredded carrots
• 1 lb. chilled shrimp (16 to 20 count)
• 1 bunch chopped scallions (only the green parts)
• 4 oz. sliced toasted almonds
• 1 cup Asian dressing

Instructions

1. Take your bag of pre-washed baby spinach leaves and put in a big, deep bowl. Shred the cabbage and add to the bowl. Wash and drain your sugar snapped peas and cut or snap into bite sized pieces and add to the bowl of greens. Drain the water chestnuts and add to the bowl as well.

2. Cut your shrimp in half, lengthwise, and into smaller chunks if necessary. Make sure to keep the shrimp chilled.

3. Add shredded carrots, chopped scallions and garnish with sliced toasted almonds.

4. Drizzle about a cup of Asian dressing over the top of the salad. You may need to toss it with tongs to make sure that the dressing and salad contents are distributed evenly.

Tips & Warnings

• Because the salad has shrimp, chill until serving. Don't let it sit out too long, as it may spoil.