California Shrimp and Pineapple Salad

Ingredients

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

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