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Luncheon Salad

chef.jackson's picture
Ingredients
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped cooked shrimp 1 Cup (16 tbs)
  Tarragon leaves 1 Teaspoon
  Italian dressing 1⁄2 Cup (8 tbs)
  Ripe avocados 3 , chilled
  Lettuce 4 (Red Leaf Or Romaine)
Directions

Combine all ingredients, except avocados and lettuce.
Chill for 1 hour in refrigerator.
Arrange lettuce leaves on individual salad plates.
Peel and halve avocados.
Place an avocado half on each salad plate and fill with marinated combination.
Garnish with whole cherry tomatoes and radish roses, if desired.
This is a great salad for company in the summertime

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Shrimp
Servings: 
4

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3.9875
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 420 Calories from Fat 277

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 54.6 mg18.2%

Sodium 561.5 mg23.4%

Total Carbohydrates 27 g9.1%

Dietary Fiber 16.9 g67.7%

Sugars 7.1 g

Protein 14 g27.2%

Vitamin A 500.9% Vitamin C 142.7%

Calcium 14% Iron 28.8%

*Based on a 2000 Calorie diet

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Luncheon Salad Recipe