 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
|
The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad. Ingredients:
1/3 cup mayonnaise |
1/2 teaspoon lemon juice |
1/4 teaspoon dill weed |
1/4 teaspoon seafood seasoning |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 lb cooked shrimp, chopped |
1 green onion, sliced |
2 tablespoons celery, chopped |
1 tablespoon diced pimento |
2 heads belgian endive, separated into leaves |
Directions:
1. In a small bowl, combine the first 6 ingredients.
2. Stir in the shrimp, onion, celery and pimientos.
3. Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
4. Refrigerate until serving.
|
|