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Crisp Shrimp Salad

Salad.Carnival's picture
Ingredients
  Small cooked shrimp 1 Pound
  Mushrooms 1⁄2 Pound, thinly sliced
  Thinly sliced celery 1 Cup (16 tbs)
  Finely chopped carrot 1 Cup (16 tbs)
  Thinly sliced green onion 1⁄2 Cup (8 tbs)
  Canned water chestnuts 8 Ounce, drained and sliced
  Wine vinegar dressing 1⁄2 Cup (8 tbs)
  Lettuce leaves 4
  Avocado 1 Large
  Cherry tomato halves 4
Directions

Combine shrimp, mushrooms, celery, carrot, onion, and water chestnuts.
Prepare dressing, pour over top, and mix well.
Cover and refrigerate for at least 2 hours or as long as overnight (stir well several times).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy

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