Yield: 12 entree salads. <ul> <li> 12 cups Asian greens (a blend, such as Napa cabbage, baby spinach, watercress, tatsoi and mizuna) 3 pounds cooked, cleaned shrimp or prawns</li> <li> 1½ pounds Japanese cucumbers, sliced and halved</li> <li> 11⁄2 pounds green California seedless grapes</li> <li> 3 cups shelled edamame</li> <li> 3 cups julienned jicama</li> <li> 1 cup Thai basil leaves, torn and loosely ...

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