CHEF JEFF — ONE BYTE AT A TIME: Layered Shrimp SaladGive this no-cook, 15-minute, summer supper a try on a hot night.
By: Herald Staff Report,
Give this no-cook, 15-minute, summer supper a try on a hot night.
Layered Shrimp Salad
3 tablespoons reduced-fat oil and vinegar dressing
1 tablespoon diced or chopped onion
1 teaspoon dried tarragon
¾ pound cooked, peeled, medium-size shrimp
Salt and freshly ground pepper
½ bag washed, ready-to-eat mixed baby greens (about 2½ cups)
½ medium cucumber, peeled and sliced
2 cups corn kernels, fresh or frozen
1 medium tomato, sliced
Mix dressing, onion, tarragon. Place shrimp in bowl. Toss with 1 tablespoon dressing. Sprinkle with salt, pepper to taste. Arrange greens in bottom of salad bowl. Layer cucumbers on top. Sprinkle corn over cucumber slices. Drizzle 1 tablespoon dressing over vegetables. Place layer of shrimp on top. Drizzle remaining dressing over salad. Arrange sliced tomatoes around edge of bowl. Sprinkle tomatoes with salt, pepper, to taste.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.