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