Tex Mex Shrimp and Corn Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A twist on tossed salad. Ingredients:
2 ears corn, kernels scraped |
12 ounces medium shrimp, cooked |
1 english cucumber, halved lengthwise and thinly sliced crosswise |
3 tomatoes, cut into thin wedges |
3 green onions, thinly sliced |
1/3 cup ranch salad dressing (store bought or homemade) |
2 tablespoons fresh lime juice |
2 romaine lettuce hearts, torn into bite size pieces |
3 cups tortilla chips, crushed |
4 ounces monterey jack pepper cheese, shredded (about 1 cup) |
Directions:
1. In a large bowl, toss together the corn, shrimp, cucumber, tomatoes, green onions, ranch dressing, and lime juice.
2. Add the lettuce, tortilla chips, and cheese; toss and serve.
|
|