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Dilled Shrimp & Grape Salad

Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper, ground

1/4 cup olive oil

2 tablespoons fresh dill, chopped

Salad:

6 cups baby lettuce mix, loosely packed

1 cucumber, seeded, sliced into 1/2 moons

1 cup seedless California green grapes, picked from stem and rinsed

8 ounces (about 1 1/4 cups) salad shrimp

1/4 cup sliced almonds, toasted

1. In small bowl, whisk together dressing ingredients until smooth.
2. Place lettuce in bowl, and drizzle or toss with dressing. Sprinkle with toasted almonds.

Makes 6 servings.

Per Serving: Calories 273; Protein 11g; Fat 21g; Calories from Fat 69%; Carbohydrate 10g; Cholesterol 76mg; Fiber 2g; Sodium 221mg.

Recipe provided courtesy of California Table Grape Commission.