Mandarin Shrimp Salad
|Sugar||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 Teaspoon|
|Oil||1 Cup (16 tbs)|
|Celery seed||1 Tablespoon|
|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)|
Combine all dressing ingredients in a container with a tight fitting lid. Shake well until thoroughly combined.
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.