Oriental Shrimp Salad

Name: Oriental Shrimp Salad Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 40 large Shrimp cooked; .5 cup Brussels sprouts fresh; .5 cup chopped Cabbage fresh; .5 cup chopped or diced Broccoli fresh; 1 cup chopped Carrots raw; 4 medium (3/4 to 1 dia) Radishes; 4 large Mushrooms fresh; 8 strips Sweet peppers (bell); 1 tbsp Sesame Seeds; 1 serving Green Onion (fresh-1 stalk); 4 tsp Soy sauce (tamari); 2 tsp Five Spice Powder (by TJOY73); 4 tbsp Salad Dressing-Makato Ginger Dressing; .5 cup chopped Kale

Minutes to Prepare: 5

Number of Servings: 4

Ingredients

40 large Shrimp, cooked .5 cup Brussels sprouts, fresh .5 cup, chopped Cabbage, fresh .5 cup, chopped or diced Broccoli, fresh 1 cup, chopped Carrots, raw 4 medium (3/4" to 1" dia) Radishes 4 large Mushrooms, fresh 8 strips Sweet peppers (bell) 1 tbsp Sesame Seeds 1 serving Green Onion (fresh-1 stalk) 4 tsp Soy sauce (tamari) 2 tsp Five Spice Powder (by TJOY73) 4 tbsp Salad Dressing-Makato Ginger Dressing .5 cup, chopped Kale

Directions

Shred all the veggies (unless you purchase them pre-shredded). Divvy them up into four food prep containers. Top each with a teaspoon of toasted sesame seeds. add ten shrimp to each of four snack-sized square Ziploc bags. And a teaspoon of Tamari and a pinch of five spice powder to each. Place one packet of shrimp in each container of veggies. Place in the fridge and let marinate at least an hour. To serve, place the shrimp on the veggies and top with 1 tbls of Makoto Ginger dressing.

Serving Size: 4 salads

Number of Servings: 4

Recipe submitted by SparkPeople user KATHEMINATOR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 147.2
Total Fat: 5.5 g
Cholesterol: 107.3 mg
Sodium: 714.9 mg
Total Carbs: 9.5 g
Dietary Fiber: 3.1 g
Protein: 15.3 g

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