Caribbean Fiesta Salad
Serve this tasty shrimp and crab salad on a bed of watercress, or use as a sandwich filling.
1 pound small shrimp, cooked and cleaned
1 (6-ounce) can crab meat, drained and flaked
3 cups shredded romaine lettuce
2 cups chopped fresh spinach
1 cup chopped fresh arugula
1 cup cherry tomatoes, sliced
1/2 cup sliced sweet yellow pepper
1/2 cup sliced sweet red pepper
6 to 8 fresh mushrooms, thinly sliced
1 (12-ounce) jar peppercorn salad dressing
1/2 cup sour cream
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 dash hot pepper sauce
- In a large bowl, combine all salad ingredients well. Set aside.
- In small bowl, whisk dressing ingredients together until smooth.
- Pour dressing over salad. Toss to coat evenly. Serve immediately.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of The Association For Dressings and Sauces.