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Layered Shrimp, Corn And Pea Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 Tbsp fresh lemon juice

11/2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)

1 red bell pepper, seeded and diced

1/2 cup chopped fresh cilantro, basil or parsley

2 cups frozen corn kernels

1 Tbsp balsamic vinegar

1 lb peeled, cooked shrimp

1/4 tsp pepper

6 cups salad greens

3/4 tsp salt

2 cups green peas, thawed

1/4 cup olive oil

small chunks

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