Winter has been like a crazy roller coaster ride in Ohio this year. One day we're outdoors without coats, only to be bundled up in layers and boots a few days later. In the kitchen, it's much of the same pattern. Steamy bowls of soup, stew, and other hearty fare are replaced days later with light main course salads. But warm or cold, this Vietnamese salad is always at the top of my list. It's a no guilt meal full of robust flavor, and is gluten free. You can substitute the shrimp for leftover chicken (shred it) and add whatever vegetables you may have on hand. If you'd like to make this ahead of time, keep the dressing and ingredients separate until you are ready to serve.
Subscribe Form In Footer
Don't miss a single post CLICK HERE to subscribe