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Delicious Bites

Holly Clegg’s Shrimp Salad with Asian Vinaigrette

Shrimp Salad with Asian Vinaigrette

This salad came about as Holly Clegg had leftover grilled Asian shrimp and corn on the cob so she created a fantastic Asian Vinaigrette and turned her leftovers into an awesome salad! This is another scrumptious recipe from Holly Clegg’s KITCHEN 101 Cookbook!

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Shrimp Salad with Asian Vinaigrette
This salad came about as Holly Clegg had leftover grilled Asian shrimp and corn on the cob so she created a fantastic Asian Vinaigrette and turned her leftovers into an awesome salad! This is another scrumptious recipe from Holly Clegg's KITCHEN 101 Cookbook!
Instructions
  1. In large bowl, combine all ingredients except Ramen noodles and almonds; set aside.
  2. Preheat oven 350°F. Spread Ramen noodles and almonds on baking sheet and bake about 10 minutes or until light brown. Cool.
  3. To serve, add noodles and almonds, toss with Asian Vinaigrette (see recipe).
  4. In small bowl, whisk together all ingredients except oil. Gradually add oil, whisking constantly, until well combined.
Recipe Notes

Nutritional info per serving:

Calories 282, Calories from Fat 41%, Fat 13g, Saturated Fat 3g, Cholesterol 143mg, Sodium 515mg, Carbohydrates 23g, Dietary Fiber5g, Total Sugars 7g, Protein 21g, Dietary Exchanges:  1 starch, 2 vegetable, 3 lean meat, 1/2 fat

 

Terrific Tip:  For a time-saver, if recipe calls for toasted almonds, look for them already toasted in the grocery.

Transfer to an airtight container, refrigerate and use within a week.

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