Asian Shrimp Salad
Author: 
 
Ingredients
  • ½ pound fresh bean sprouts, rinsed and drained
  • 3 cups thinly sliced bok choy
  • ¼ pound deveined shelled and cooked large shrimp
  • ¼ pound mushrooms, sliced
  • 5 green onions with some tops, sliced
  • ½ cup olive oil
  • ⅓ cup toasted sliced unblanched almonds
  • 3 Tablespoons toasted sesame seeds
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon lemon juice
  • 1 teaspoon soy sauce
  • ½ teaspoon table salt
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Arrange bean sprouts, bok choy, cooked shrimp, mushrooms, and green onions in a large serving bowl.
  2. Place oil, almonds, sesame seeds, vinegar, lemon juice, soy sauce, salt, sugar, and pepper in a jar with a tight-fitting lid. Cover and shake well.
  3. At serving time, shake dressing again and pour over salad and toss to coat ingredients. Serve immediately. Serves 8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-march-1980/