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Recipe Name: Almond Shrimp Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Near East Toasted Almond
Pilaf Mix *
8 Ounce(s) Shrimp
1 Cup(s) Seedless grapes, red or
green halved
1/2 Cup(s) Chopped celery
3 Tablespoon(s) Chopped fresh dill
3 Tablespoon(s) Lemon Juice
2 Tablespoon(s) Olive oil
2 Cloves garlic, minced
1 Teaspoon(s) Honey
Romaine lettuce leaves
Lemon wedges
Directions:
Prepare pilaf mix as package directs; cool slightly. Stir shrimp,
grapes, celery, dill, lemon juice, oil, garlic and honey into pilaf.
Cover; chill two hours before serving. Line serving bowl with lettuce
leaves; top with rice mixture. Serve with lemon wedges. Servings: 4
One package of pilaf mix is 6.6 ounces See
http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 178
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 71.4mg
Sodium: 353.1mg
Potassium: 698.5mg
Carbohydrates: 19g
Fiber: 4.5g
Sugar: 10.6g
Protein: 10.8g


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