Bay Shrimp Salad - cooking recipe

Ingredients

1/2 iceberg lettuce, torn into bite-size pieces
1 cup green leaf lettuce, torn into bite-size pieces
18 shrimp (rinsed I use the Bay shrimp if I can find them)
1/2 cup cucumber, julienne
1/4 cup radish (julienne)
1/4 cup carrot (julienne)
1/4 cup celery (julienne)
1 lemon (cut into wedges for garnish)
2 cherry tomatoes (to garnish, use as many as you like)
Ginger Dressing
1 1/2 teaspoons finely chopped gingerroot
1/4 cup chopped onion
1/4 cup chopped carrot
2 tablespoons celery, chopped until very fine
1/2 cup soy sauce
1 cup peanut oil
1/2 cup mild vinegar
ground black pepper

Preparation

Simply combine salad ingredients, toss, and serve with a single lemon wedge and cherry tomato for garnish.
To prepare Ginger Salad Dressing from scratch:
Blend together 1 1/2 teaspoon finely chopped ginger root, 1/4 cup chopped onion, 1/4 cup chopped carrot, and 2 tablespoons celery (chopped very fine).
Add 1/2 cup soy sauce, 1 cup peanut oil, and 1/2 cup mild vinegar.
Add freshly ground black pepper, if desired.
Shake to mix well before use.
Best made a day ahead for flavors to meld.