California Shrimp and Pineapple Salad

Ingredients

  • 4 ounces
  • canned
  • 4 ounces
  • canned
  • 1 small
  • 1 ½ cups
  • 1 lb
  • + 42 more ingredients
    • 1 small
    • 1 ½ cups
    • 1 tablespoon
    • cooked
    • ½
    • 1 lb
    • 1 tablespoon
    • 1 tablespoon
    • 2 tablespoons
    • 1 lb
    • 1 tablespoon
    • 2 tablespoons
    • ½
    • 3 stalks
    • 3 stalks
    • 4 ounces
    • cooked
    • 4 ounces
    • 1 lb
    • green seedless grape, halved
    • celery, diced or sliced
    • celery, diced or sliced
    • sliced almonds
    • sliced almonds
    • water chestnuts, drained,sliced
    • water chestnuts, drained,sliced
    • fresh pineapple, peeled,cored,and in chunks
    • fresh pineapple, peeled,cored,and in chunks
    • mayonnaise
    • mayonnaise
    • honey
    • honey
    • reduced sodium soy sauce
    • reduced sodium soy sauce
    • mild curry powder
    • mild curry powder
    • lime, juice of
    • lime, juice of
    • lettuce leaf, for garnish
    • baby shrimp, peeled
    • baby shrimp, peeled
    • green seedless grape, halved

1 In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees. 2 Gently stir in pineapple. 3 Mix together the dressing ingredients. 4 Set out 4 serving plates and line with clean lettuce leaves. 5 Portion out the salad into mounds atop the lettuce leaves and driz...

View full recipe at SpringPad

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