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Cashew Shrimp Salad

Cashew Shrimp Salad

2 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
3/4 cup V8 Vegetable juice
1 Tbsp soy sauce
1 Tbsp vegetable oil
1/2 tsp grated lemon peel
1/2 tsp grated fresh ginger
3/4 lb medium shrimp, cooked, shelled and deveined
1-1/2 cups cucumber slices, cut in half
1 carrot, cut into matchstick thin strips
3 green onions, sliced (1/2 cup)
1/4 cup (1 oz) coarsely chopped dry roasted cashews
Lettuce leaves
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Let's Make It
1
In a medium bowl, combine V8 juice, soy sauce, oil, lemon peel and ginger. Add shrimp, cucumbers, carrots, and green onions. Toss to coat well.
2
Cover and refrigerate until serving time (at least 2 hours).
3
Before serving, add cashews. Toss to coat well. Serve on 4 lettuce-lined salad plates.
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