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–+ servings

Shrimp Tossed Salad

A simply scrumptious mix that’s super for hot summer days!
Couverts6
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Ingredients

  • 1 head lettuce torn
  • 9- oz. pkg. baby spinach
  • 3 c. coleslaw mix
  • 8- oz. can sliced water chestnuts drained
  • 1/4 to 1/2 c. golden raisins
  • 1/4 to 1/2 c. sweetened dried cranberries
  • 1/2 red pepper very thinly sliced
  • 2- lb. pkg. frozen cooked shrimp thawed
  • 1 carrot peeled
  • 1/2 c. chow mein noodles

Optional:

  • chopped fresh dill

Garnish:

  • sweet-and-sour salad dressing

Instructions

  • In a large serving bowl, arrange half each of lettuce, spinach and coleslaw mix.
  • Top with half each of water chestnuts, raisins and cranberries.
  • Layer with remaining lettuce, spinach and coleslaw mix.
  • Arrange red peppers around the edge of the salad.
  • Arrange shrimp inside the pepper ring.
  • Using a vegetable peeler, make carrot curls; arrange in center of bowl.
  • Sprinkle with remaining water chestnuts, raisins and cranberries.
  • Just before serving, top with chow mein noodles.
  • If desired, sprinkle dill over the shrimp.
  • Serve with salad dressing.
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Course; Fish / Salad