Shrimp Salad
Sunday, December 14, 2008
Place blanched shrimps, sliced cumcumbers, tomatoes and salad greens in a mixing bowl. Sprinkle a little chopped parsley and dill all over and mix it all up with thousand island dressing. Season with salt and pepper if neccesary. For a bit more oomph, add a splash of Madeira wine.
Use as a topping for hor'deurves, on toast as a sandwich or alone for a starter or light lunch.
This salad, like revenge, is best served cold, so chill it for about 30 minutes before tucking in.
Enjoy!
Labels: small bites, vegetables/salads
The Dutchess of Cookalot whipped this up at 8:36 pm 0 calories
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