Crunchy Shrimp Salad
By
Cindy McLaughlin
@GrammiMac
13
You can substitute canned salad shrimp for the fresh or frozen shrimp to save time. Rinse canned shrimp and drain well before adding to salad.
☆☆☆☆☆ 0 votes0
Ingredients
-
2 pkgshrimp ramen noodles
-
12 ozbroccoli slaw
-
1 largered apple, cored and sliced
-
1 csunflower kenals
-
1 cdried cranberries or raisins
-
1 calmonds, slivered
-
1/2 to 1 largered bell pepper, chopped
-
1 bunchgreen onions, sliced
-
1 lbsalad sized shrimp, shelled, cleaned and devained. (frozen or fresh.)
-
DRESSING
-
1/2 ccanola or vegetable oil
-
1/4 cwhite vinegar
-
1/4 csugar
How to Make Crunchy Shrimp Salad
- Open ramen noodle packages. Set aside seasoning packets aside to be used in the dressing. Crumble noodles in a zip lock bag. Remove excess air from bag and set aside at room temperature.
- Dressing: Add seasoning packets from ramen noodles, oil, vinegar, and sugar to a jar or cruet. Cover and shake well. Set aside.
- Salad: Combine broccoli slaw, apple, sunflower kernels, cranberries or raisins, almonds, bell pepper and shrimp in a salad bowl. Add dressing. You can refrigerate this and hold for one day if making ahead. Refrigeration also allows flavors to marry.
- Sprinkle with crumbled noodles at the last moment just before serving. Toss well. Serve and enjoy!