Japanese Salad Recipe
Ingredients
| Cucumber | 1 Large | |
| Carrots | 2 | |
| Radish | 1 Large (White Variety) | |
| Mushrooms | 1⁄2 Pound | |
| Shrimp | 10 Ounce | |
| Chopped parsley | 2 Tablespoon | |
| Dill | 1 Tablespoon, chopped | |
| Eggs | 2 | |
| Salt | To Taste | |
| Sugar | 1 Pinch | |
| Melted butter | 3 Tablespoon | |
| Wine vinegar | 2 Tablespoon | |
| Paprika | 1 Teaspoon (Garnish) | |
| Peach | 1 , sliced | |
| Mandarin orange/1 tangerine | 1 , sectioned | |
| Orange | 1⁄2 , sliced |
Nutrition Facts
Serving size
Calories 183 Calories from Fat 80
% Daily Value*
Total Fat 9 g14%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 158.4 mg52.8%
Sodium 182 mg7.6%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.7 g10.9%
Sugars 7.7 g
Protein 14 g28.5%
Vitamin A 101.3% Vitamin C 42.1%
Calcium 7.8% Iron 14.7%
*Based on a 2000 Calorie diet
Directions
Chef
