 |
Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 10 |
|
The tiny shrimp you find in this salad makes it so special! Layered with all the other ingredients, this salad will go fast! Cooking time is refrigeration time. Ingredients:
1 lb romaine lettuce, torn |
1 medium green pepper, chopped |
1 medium onion, chopped |
10 ounces frozen peas |
1 1/2 cups mayonnaise |
2 cups cheddar cheese, shredded |
4 1/4 ounces baby shrimp, canned, rinsed and drained |
4 slices bacon, strips cooked and crumbled |
1 medium tomato, cut into wedges |
3 hard-cooked eggs, cut into wedges |
paprika |
fresh parsley, minced |
Directions:
1. In a 3 quart bowl or dish, layer the romaine, green pepper, onion, peas, mayonnaise and cheese.
2. Cover and refrigerate for at least 2 hours or overnight.
3. Just before serving, top with shrimp, bacon, tomato and eggs.
4. Sprinkle with paprika and parsley.
|
|