North Dakota Adult Nutrition

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Asian Shrimp Salad

Brooke Wojdynski

Serving Size: 1 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Chill

Nutritional Content

Allergens: AllergenCrustacean; AllergenShellfish; AllergenMilk; Spinach; AllergenSoy; Onion; Citrus; AllergenFish; AllergenSulphites

Calories: 210 Kcal

Carbohydrates: 24 g

Protein: 12 g

Total Fat: 8 g

Calcium: 100 mg

Sodium: 550 mg

Ingredients

10 Servings

  • 2 lb 8 Oz Shrimp Blackened

  • 2 1/2 CupSpinach, Fresh

  • 1 1/4 Cup Lettuce, Iceberg

  • 2.5 Oz Onion, Red/Burmuda

  • 1/3 Cup Orange, Mandarin JcPk

  • 6.5 Oz Sugar, Granulated Bulk

  • 1/2 tsp Paprika

  • 2 tsp Onion, Yellow

  • 1/2 tsp Sauce, Worcestershire

  • 2 Tbsp Oil, Vegetable

  • 1/2 Cup Vinegar, White

25 Servings

  • 6 lb 4 Oz Shrimp Blackened

  • 1 1/2 Qt Spinach, Fresh

  • 3 1/8 Cup Lettuce, Iceberg

  • 6.5 Oz Onion, Red/Burmuda

  • 3/4 Cup Orange, Mandarin JcPk

  • 1 lb 1 Oz Sugar, Granulated Bulk

  • 1 1/8 tsp Paprika

  • 2 Tbsp Onion, Yellow

  • 1 1/8 tsp Sauce, Worcestershire

  • 1/3 Cup Oil, Vegetable

  • 1 1/4 Cup Vinegar, White

50 Servings

  • 12 lb 8 Oz Shrimp Blackened

  • 3 1/8 Qt Spinach, Fresh

  • 1 1/2 Qt Lettuce, Iceberg

  • 13.5 Oz Onion, Red/Burmuda

  • 1 1/2 Cup Orange, Mandarin JcPk

  • 2 lb 1 Oz Sugar, Granulated Bulk

  • 2 1/8 tsp Paprika

  • 1/4 Cup Onion, Yellow

  • 2 1/8 tsp Sauce, Worcestershire

  • 2/3 Cup Oil, Vegetable

  • 2 1/2 Cup Vinegar, White

100 Servings

  • 25 lb Shrimp Blackened

  • 1 Gal 4 Cup Spinach, Fresh

  • 3 1/8 Qt Lettuce, Iceberg

  • 1 lb 11 Oz Onion, Red/Burmuda

  • 3 1/8 Cup Orange, Mandarin JcPk

  • 4 lb 3 Oz Sugar, Granulated Bulk

  • 1 Tbsp 1 tsp Paprika

  • 1/2 Cup Onion, Yellow

  • 1 Tbsp 1 tsp Sauce, Worcestershire

  • 1 1/4 Cup Oil, Vegetable

  • 1 1/4 Qt Vinegar, White

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Tear lettuce and spinach. Thinly slice 1st onion in rings.

  3. Combine lettuce, spinach, sliced onion and orange slices. Toss salad well to mix greens. Serve 1.5 cup salad topped with 4oz Shrimp and with 1/4 cup dressing.

  4. Dressing: Combine sugar, paprika, minced onion and worcestershire.

  5. Using a whip, add vinegar and oil in slow stream. Whip at least 2 min to dissolve sugar.

  6. CCP -- Maintain <40F/4C; discard unused product. (FDA)

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