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If you don't like the crispness of raw corn, the fresh corn can be toasted in a skillet and cooled before tossing with the salad.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
35 mins
total:
35 mins
Yield:
8 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a food processor; process until smooth. Set aside.

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  • Combine shrimp and 1/2 teaspoon chili powder; toss well.

  • Toss together shrimp, lettuce, and remaining 4 ingredients. Add chile mixture, and toss well to coat. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

178 calories; fat 6.7g; saturated fat 1.8g; protein 16.1g; carbohydrates 16.1g; cholesterol 117mg; iron 3.5mg; sodium 267mg; calories from fat 32%; fiber 4g; calcium 103mg.
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