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California Shrimp Salad


Thursday, January 01, 2004
American/Appetizers-Side Dish
4 servings
1 T. low sodium soy sauce1 tsp. hot pepper sauce
½ C. fat-free Catalina salad dressing
6 C. torn romaine lettuce or mixed greens
2 C. (6 oz.) sugar snap peas
1 can (15 oz.) baby corn, drained
1 lb. cooked large shrimp, peeled
1 red bell pepper, cut into ½ inch strips
1 yellow bell pepper, cut into ½ inch strips
Using a wire whisk combine soy sauce, pepper sauce and dressing. Add remaining ingredients, toss gently and serve.
Nutrition Facts:
222 calories, 32g carbohydrate, 23g protein, 0.4g fat, 0g saturated fat, 0mg cholesterol, 12.5g dietary fiber, 1541mg sodium
Adapted recipe by Chef Dennis Berno
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