Shrimp & Vegetable Salad With Ginger-Orange Dressing

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
299
FAT
70%
CHOL
26%
SOD
71%

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Ingredients for 4 servings

1 tsp. chopped fresh cilantro

Juice and grated zest of 1 orange

1/2 red onion, thinly sliced

1 cup sliced shiitake mushroom caps (6 medium)

2 tsp. soy sauce

1 small red bell pepper, cored, seeded, and julienned

2 Tbs. rice vinegar

1 Tbs. Thai sweet-hot chili sauce

1/3 cup plus 2 Tbs. vegetable oil

1/2 lb. mizuna, washed and dried

24 jumbo shrimp, peeled and deveined

2 tsp. chopped fresh ginger

1/4 lb. snow peas, cut in half if large

2 cloves garlic, chopped

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