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Light Lunch Salad - This fresh, crisp, light salad recipe, is jam packed with sensational shrimp and healthy garden greens. Topped off with a savory homemade dressing, recipe included, this lunch salad has a distinct Asian flare, which is the perfect partner to this simple shrimp salad.
Prep Time: 15-20 mins |
Ingredients to make Light Lunch Salad
2 cups bite-size pieces spinach
2 cups shredded Chinese (napa) cabbage
1 cup enoki mushrooms
1 medium red bell pepper, cut into 1/2-inch pieces
2 medium green onions, thinly sliced (2 tablespoons)
1/2 pound frozen cooked peeled deveined medium shrimp, thawed
1/4 cup slivered almonds, toasted
2 tablespoons vegetable oil
2 tablespoons rice vinegar or white vinegar
2 tablespoons soy sauce
1/2 teaspoon five-spice powder
Directions to make Light Lunch Salad
Step 1:Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
Step 2:Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately
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Email This Recipe
Print This Recipe
Review This Recipe
<< Previous Recipe
Best Egg Salad Tips
Best Egg Salad Tips
Next Recipe >>
Crunchy Macaroni Salad
Crunchy Macaroni Salad