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    You are in: Home / Recipes / Thai-Style Spring Roll Salad With Red Curry Shrimp Recipe
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    Thai-Style Spring Roll Salad With Red Curry Shrimp

    Average Rating:

    3 Total Reviews

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    • on August 24, 2013

      This was delicious and healthy and way easier to make than you'd think! I used olive oil in the vinaigrette. The golden wonton crisps were very nice visually on the salad and were also delicious.

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    • on October 27, 2012

      Made for Fall PAC 2012 and so glad I did. I made as written only using some napa cabbage along with the iceburg lettuce. I will definately make this again and am putting this in my Favorites of 2012. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2007

      YUMMY!!! The only changes I made was to use honey instead of sugar in the vinagrette (because it's too bitter) and I used napa cabbage instead of iceberg lettuce. I could eat this salad every day and be so happy.

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    Nutritional Facts for Thai-Style Spring Roll Salad With Red Curry Shrimp

    Serving Size: 1 (532 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 485.4
     
    Calories from Fat 163
    33%
    Total Fat 18.2 g
    28%
    Saturated Fat 2.3 g
    11%
    Cholesterol 214.5 mg
    71%
    Sodium 1602.7 mg
    66%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 4.4 g
    17%
    Sugars 22.0 g
    88%
    Protein 27.3 g
    54%

    The following items or measurements are not included:

    red curry paste

    chili-garlic sauce

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