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Cashew Shrimp Salad
3/4 cup V8 Vegetable juice
1 T soy sauce
1 T vegetable oil
1/2 tsp grated lemon peel
1/2 tsp grated fresh ginger
3/4 lb medium shrimp, cooked, shelled and deveined
1-1/2 cups cucumber slices, cut in half
1 carrot, cut into matchstick thin strips
3 green onions, sliced (1/2 cup)
1/4 cup (1 oz) coarsely chopped dry roasted cashews
Lettuce leaves
In a medium bowl, combine V8 juice, soy sauce, oil, lemon peel and
ginger.
Add shrimp, cucumbers, carrots, and green onions. Toss to coat well.
Cover and refrigerate until serving time (at least 2 hours).
Before serving, add cashews. Toss to coat well.
Serve on 4 lettuce-lined salad plates.
   
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