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“This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator.” Packed with veggies, flavor and color, this recipe is sure to be a family favorite. Tish Stevenson - Grand Rapids, Michigan
This recipe is:
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Nutritional Facts 1-1/2 cups equals 462 calories, 21 g fat (2 g saturated fat), 86 mg cholesterol, 455 mg sodium, 49 g carbohydrate, 5 g fiber, 22 g protein.
Originally published as Szechuan Shrimp Salad in Simple & Delicious March/April 2009, p33
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Reviewed on Mar. 08, 2011 by Catherine11
I've made this several times and we love it! I dont put much carrot in--and instead of the red peper flakes I add a chopped jalepeno pepper
Reviewed on Jul. 28, 2010 by dnw
My husband and picky 2 1/2 year old both loved this recipe. I've made it several times, and it's still a big hit.
Reviewed on Apr. 23, 2010 by browneyedsusan01
This recipe is amazing! It is definately enough for 8 people and then some. The variety of flavors are evident in each bite making the dish very enjoyable. I took the leftovers in to work and everyone begged for the recipe. Nice for a summer picnic.
Reviewed on Mar. 11, 2010 by NancyCox
This recipe was very good - I used whole wheat pasta - I think this recipe would also be good with chicken
Reviewed on Mar. 10, 2010 by maggieaw
Made it, ate it loved it!I served it hot- delicious!
Made it, ate it loved it!
I served it hot- delicious!
Reviewed on Jun. 27, 2009 by mikotafamily
I used grated carrots to reduce the cost. Have made it 3 times and it has been requested for large fund raisers in our small community. It's a hit.D.Mikota
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