I’m always looking for an alternative for a great lunch salad, and this photo really caught my eye. I love shrimp and mixed with the crunchiness of cabbage, this looks like it will remain a solid addition to my salad recipes. I can’t wait to try it!
Asian Shrimp Salad
8 oz. bag pre-washed baby spinach leaves
1 medium head Napa cabbage, shredded
1 pound sugar snap pea pods, halved
1 can drained slices water chestnuts
1 small bag shredded carrots
1 pound chilled shrimp split in half lengthwise (16 to 20 count)
1 bunch chopped scallions-only the green parts
4 oz. sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)
For further directions and Asian Dressing Ingredients, please visit Bethenny. She teaches you how to make this incredible looking salad.