Mango Salad with Grilled Shrimp

Mango Salad with Grilled Shrimp
Yield:
24 servings, 2 cups (500 mL) salad plus 5 shrimp each

Ingredients

Ingredients Weights Measures
fresh mangos, peeled, julienned 2 lb. [900 g] 6 cups [1.5 L]
Boston lettuce leaves, torn 1 lb. [675 g] 2-1/4 gal. [9 L]
red peppers, julienned 1 lb. [510 g] 6 cups [1.5 L]
green onions, sliced 12 oz. [340 g] 3 cups [750 mL]
Kraft Oriental Sesame Dressing 1-1/2 cups [375 mL]
extra-large tiger shrimp (16 to 20 count), grilled 120 each
fresh mangos, peeled, julienned 5 oz. [140 g] 1 cup [250 mL]
Boston lettuce leaves, torn 4 oz. [115 g] 1-1/2 qt. [1.5 L]
red peppers, julienned 3 oz. [85 g] 1 cup [250 mL]
green onions, sliced 2 oz. [60 g] 1/2 cup [125 mL]
Kraft Oriental Sesame Dressing 1/4 cup [60 mL]
extra-large tiger shrimp (16 to 20 count), grilled 20 each

Directions

Combine all ingredients except shrimp.

For each serving: Spoon 2 cups (500 mL) salad onto plate; top with 5 shrimp.

Kraft Kitchens Tips

Mango Salad with Grilled Chicken
Substitute grilled chicken strips for the shrimp, topping each salad with 3 oz. (85 g) chicken.

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