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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago, recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months. Ingredients:
1 cup frozen cooked shrimp, thawed |
1/2 cup frozen peas, thawed |
1/2 cup sliced water chestnuts |
2 tablespoons diced pimientos, drained |
1 green onion, thinly sliced |
1/3 cup mayonnaise |
2 tablespoons seafood cocktail sauce |
1 teaspoon lemon juice |
Directions:
1. In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad. Yield: 2 servings.
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