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Mandarin Shrimp Salad

Cool.Cook's picture
For dressing
  Sugar 3⁄4 Cup (12 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Oil 1 Cup (16 tbs)
  Celery seed 1 Tablespoon
For salad
  Cooked shrimp 1 Pound (2 Cups)
  Diced celery 1 Cup (16 tbs)
  Diced red onion 1⁄2 Cup (8 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Lettuce 4 Cup (64 tbs), torn into bite size pieces
  Canned mandarin oranges 11 Ounce, drained (1 Can)
  Canned pineapple chunks 1 Cup (16 tbs), drained
  Flaked coconut 1⁄4 Cup (4 tbs)
  Canned water chestnuts 8 Ounce, chopped (1 Can)
  Almonds/Cashews 1⁄3 Cup (5.33 tbs)

The Dressing:
Combine all dressing ingredients in a container with a tight fitting lid. Shake well until thoroughly combined.
The Salad:
Cut shrimp into halves or thirds. Toss shrimp with celery, onion, green pepper, and lettuce. Add enough dressing to moisten and toss until thoroughly coated. Mound on serving plattter.
Arrange oranges, pineapple, coconut, water chestnuts, and nuts on top. Serve with remaining dressing on the side.

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