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California Cucumber Shrimp Salad
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California Cucumber Shrimp Salad

5 Minutes
5 Min Prep
5 Min Cook
What do you get when you stir peas, shrimp and cannellini beans with cucumber-ranch dressing and a few kitchen staples? Best. Salad. Ever!
What You Need
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4 servings
Original recipe yields 4 servings
3/4 lb. cooked cleaned large shrimp
1 can (15 oz.) cannellini beans, rinsed
1 cup cooked fresh peas
1/2 cup KRAFT Cucumber Ranch Dressing
1/2 tsp. dill weed
2 Tbsp. lemon juice
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Let's Make It
1
Combine first 4 ingredients in large bowl.
2
Add lemon juice and dill; mix lightly.
Kitchen Tips
Substitute
Prepare using 2 tsp. chopped fresh dill.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 180mg
60%
Sodium 1130mg
49%
Total Carbohydrates 29g
11%
Dietary Fibers 10g
36%
Sugars 4g
8%
Protein 28g
56%
Vitamin A
10%
Vitamin C
15%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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