Name: Cantonese Shrimp Salad Bowl
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 Cup olive oil; 1/3 Cup Rice Vinegar; 1/3 Cup Hoisin Sauce; 2 Tbsp Honey (warm it before adding to the dressing so it will blend.); 1-1/2 Tbsp reduced sodium Soy Sauce; 1 Tsp dried ground Ginger; 1/2 Tsp Garlic Powder; 2 heads Romaine Lettuce Hearts (chopped); 1 can Baby Corn Ears (each ear sliced into 4 pieces); 1/2 Red Bell Pepper (julienned); 12-14 pods Edamame (cooked and shelled, discard shells); 1 can Sliced Water Chestnuts (rough chop); 8 Green Onions (sliced, white part only); 1 Carrot (shredded); 1 4 oz bag Alfalfa Sprouts; 1 bag Chow Mein Noodles; 20 large Shrimp (cooked and peeled)

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Now that it’s Spring, I found myself craving something light, fresh and well….basically Chinese. Of course the nearest Chinese restaurant is 70 miles away, so I did my best to come up with a recipe that met all three of my requirements. This is one spectacular salad that is full of deliciousness! I had to play around quite a bit with the salad dressing but Sparky loved it and gave the whole salad 2 thumbs up!

Here’s what we will need for the Asian Salad Dressing. Plus, I used Honey, but of course I forgot to put it in the photo.

Here’s what I put in the salad. It tasted so wonderful!

Cantonese Shrimp Salad Bowl

Light, fresh and full of crunchy goodness, this salad is a winner!

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Prep Time 20 mins

Total Time 20 mins

Servings Servings

Ingredients

Cantonese Salad Dressing

1/4 Cup olive oil
1/3 Cup Rice Vinegar
1/3 Cup Hoisin Sauce
2 Tbsp Honey warm it before adding to the dressing so it will blend.
1-1/2 Tbsp reduced sodium Soy Sauce
1 Tsp dried ground Ginger
1/2 Tsp Garlic Powder

Cantonese Shrimp Salad

2 heads Romaine Lettuce Hearts chopped
1 can Baby Corn Ears each ear sliced into 4 pieces
1/2 Red Bell Pepper julienned
12-14 pods Edamame cooked and shelled, discard shells
1 can Sliced Water Chestnuts rough chop
8 Green Onions sliced, white part only
1 Carrot shredded
1 4 oz bag Alfalfa Sprouts
1 bag Chow Mein Noodles
20 large Shrimp cooked and peeled

Instructions

Cantonese Salad Dressing

Place all the ingredients in a jar with a lid and shake it up until well blended. Set aside.

Cantonese Shrimp Salad

In each of 4 large bowls, layer the chopped Lettuce, followed by the Baby Corn and the julienned Red Pepper.
Cook the Edamame per package directions, cool, shell and discard the pods.
Layer the Edamame and the Water Chestnuts over the salad.
Layer the sliced Green Onion, the Alfalfa Sprouts and top with a small mound of shredded Carrot.
Sprinkle the Chow Mein Noodles evenly over the tops of the salads.
Top each salad with 5 large Shrimp. Let each person add the salad dressing to their liking. That's it friends! This was such a fabulous treat that I will be making over and over again. We love Shrimp but I think using cooked diced Chicken would also be delicious.
Thanks for stopping by today. I truly enjoy sharing my life and recipes with you all. Today I wish for you a Springtime of warm air, soft rain, and lovely flowers to brighten your hearts. Journey On! Hugs and much love from me. Karen, TJG
Please visit my website: www.thejourneygirl and leave me a comment. I love hearing from you!