WASABI MAYO SHRIMPS & MANGO SALAD

Ingredients:

1 (200 g)	pack	PUREFOODS SEAFOOD DELIGHTS TAIL-ON SHRIMP, cooked according to package directions
1 (290 g)	pc	ripe mango, cubed
1 (30 g)	pack	toasted cashews
1 (50 g)	stalk	green onion, chopped
1 (80 g)	pc	Romaine lettuce, trim ends and cut in half

Procedure:

In a small bowl combine dressing ingredients. Set aside.
In a large bowl, toss shrimp, mango, cashew, and half of the green onions.
Put lettuce in a plate. Top with the salad and garnish with the rest of the green onion.

Makes 4 servings.

(Yield: 4 cups, 1 cup per serving)

Tip/s:

Melon/cantaloupe and strawberries can be used as substitute or additional fruits.
To wash and dry salad greens, separate leaves and wash under running water and lay a single layer in a dry, lint-free towel (or paper towel) and roll towel gently and lightly apply pressure all over. Another way is to drain leaves in a colander and cover with a clean towel, wrapping around the edges and then shake the colander.
Walnuts, pistachio, peanuts or other preferred nuts can be substituted for cashew

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