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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3988 Calories from Fat 2421

% Daily Value*

Total Fat 276 g425.1%

Saturated Fat 45.5 g227.5%

Trans Fat 0 g

Cholesterol 884.6 mg294.9%

Sodium 3190.9 mg133%

Total Carbohydrates 273 g91%

Dietary Fiber 27.7 g110.8%

Sugars 217.7 g

Protein 118 g236.9%

Vitamin A 464.1% Vitamin C 344%

Calcium 76% Iron 160.3%

*Based on a 2000 Calorie diet

Mandarin Shrimp Salad Recipe