PACIFIC RIM SHRIMP & RADICCHIO SALAD
Makes 2 to 4 servings

Salad
1/2 head Royal Rose radicchio, cored
1 small head iceberg lettuce
8 oz. cooked medium shrimp, chilled
1 cup snow peas or snap peas
1 small carrot, shredded
1/2 cup honey-roasted peanuts or cashews
2 green onions, sliced

Dressing
1-1/2 Tablespoons rice vinegar
1 teaspoon dry mustard
1- 1/2 teaspoons sugar
1 teaspoon fresh grated ginger root
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
2 teaspoons soy sauce

Slice or tear radicchio and iceberg lettuce into bite-sized pieces. Soak radicchio in cold water 10 to 15 minutes; drain and pat dry. In large bowl, combine lettuces and remaining salad ingredients. In small bowl, blend together mustard and sugar until smooth. Whisk in remaining dressing ingredients until blended. Pour over salad and toss.