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    You are in: Home / Recipes / Shrimp and Corn Salad Recipe
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    Shrimp and Corn Salad

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 22, 2009

      An excellent summer salad. I served this over iceberg lettuce and it was perfect on a hot day. I actually used a can of corn and a can of diced tomatoes both well drained (for a half recipe), and it worked fine. I love the light, fruity dressing with these ingredients. Thank you so much for posting. Made for Fall PAC 2009.

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    • on April 21, 2008

      Very yummy. I love the light dressing, although I think I'd like just a touch of mayo added in. I had to use peanuts instead of pumpkin seeds but the flavor was very good. Thanks for the great recipe. Reviewed for PAC Spring 2008

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    • on July 15, 2007

      We really enjoyed this simple-to-make salad even though I left out the jicama and the scallions (out of). I also added about 1/2 bag of baby spinach. Yummy! A great low cal/low fat summer salad! Thanks for sharing this keeper!

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    Nutritional Facts for Shrimp and Corn Salad

    Serving Size: 1 (257 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 174.8
     
    Calories from Fat 60
    34%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 110.5 mg
    36%
    Sodium 297.6 mg
    12%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.4 g
    13%
    Protein 15.8 g
    31%

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