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Shrimp Salad

Salads, Seafood

  • Serves 4.


  • 4 cups assorted greens (iceberg, radicchio, and romaine)
  • 1 large tomato, cut into chunks
  • 1 cucumber, thinly sliced
  • 8 ounces cooked shrimp, peeled and deveined
  • 1 medium carrot, thinly sliced
  • 1/2 green bell pepper, cut into strips
  • Poppy Seed Dressing
  • 1-1/2 cups sugar
  • 2 teaspoons ground mustard
  • 2 Tablespoons poppy seed
  • 2/3 cup cider vinegar
  • 2 cups vegetable oil


In a medium bowl mix Poppy Seed Dressing ingredients in a blender and refrigerate. Tear salad greens into chunks. Combine remaining salad ingredients in a large bowl. Shake dressing well, add to salad, and toss.

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