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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens. Ingredients:
1 teaspoon white wine vinegar |
1/2 teaspoon lemon juice |
1/8 teaspoon dill weed |
1/8 teaspoon dijon mustard |
dash garlic powder, salt and pepper |
1 tablespoon canola oil |
15 cooked small shrimp |
1 cup torn romaine |
1 plum tomato, sliced |
2 tablespoons chopped celery |
2 tablespoons finely shredded monterey jack cheese, optional |
Directions:
1. In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally.
2. Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired. Yield: 1 serving.
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