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16 ounces of salad greens |
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2 cups cooked shrimp (shelled, peeled, tail-off, deveined) |
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1 ripe avocado, halved, pitted, peeled and coarsely chopped |
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1 can of mandarin oranges, drained |
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1/3 cup (packaged) flaked coconut |
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Toasted almonds, for garnishing |
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Prepared Catalina dressing |
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| Combine salad greens, shrimp, avocado, oranges and coconut in a large bowl. |
| Top with toasted almonds then serve with Catalina dressing on the side. |
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