Asian Shrimp Salad

1 medium-sized head Napa cabbage

1 lb. sugar snap peas, halved

1 can sliced water chestnuts

1 small bag shredded carrots

1 lb. chilled shrimp (16 to 20 count)

1 bunch chopped scallions (only the green parts)

4 oz. sliced toasted almonds

1 cup Asian dressing

1. Take your bag of pre-washed baby spinach leaves and put in a big, deep bowl. Shred the cabbage and add to the bowl. Wash and drain your sugar snapped peas and cut or snap into bite sized pieces and add to the bowl of greens. Drain the water chestnuts and add to the bowl as well.

2. Cut your shrimp in half, lengthwise, and into smaller chunks if necessary. Make sure to keep the shrimp chilled. Add shredded carrots, chopped scallions and garnish with sliced toasted almonds.

3.  Drizzle about a cup of Asian dressing over the top of the salad. You may need to toss it with tongs to make sure that the dressing and salad contents are distributed evenly.

Recipe and picture used with permission from www.ehow.com

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