Shrimp, Cucumber, Carrot and Green Onion Salad with Miso Ginger Dressing

I remember one of my favorite Asian salads was at Godzilla Sushi in San Francisco. It contained these same ingredients which work really well together, but theirs was way better. I'm sure the reason is because they used a mayonnaise based salad dressing, which is fine, though just high in calories. The key to this salad is finding the right dressing. Here I'm using Bolthouse Miso Ginger and because it's low in calories and fat, but still awesome flavor. Once again, Bolthouse crushed it with this Miso Ginger salad dressing.

 

Ingredients:

Green leaf lettuce

8 medium shrimp, cooked and sliced in half

1/4 medium cucumber

4 green onions

Shaving of 1 carrot

sesame seed

Bolthouse Miso Ginger dressing

 

Wash and dry the lettuce. Cut the lettuce into bite size pieces and add to large salad bowl. Add the shrimp, thinly sliced cucumber, diced green onion and carrot shavings. Add 4 - 6 tablespoons of dressing to the salad and toss. Place a serving on a salad plate and make sure each salad has 8 shrimp half's. Lastly, top the salad with sesame seeds.