Dilled Shrimp & Grape Salad
An elegant entrée salad of mixed greens, shrimp, cucumber and grapes tossed in a creamy, fresh dill dressing. The perfect salad to serve at a spring or summer luncheon, or simply for a light supper.
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
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 toasted almonds for garnish
- In small bowl, whisk together dressing ingredients until smooth.
- Place salad ingredients in bowl, and gently toss with dressing.
- Serve, sprinkled with toasted almonds.
Makes 6 servings.
Recipe and photograph courtesy of California Table Grape Commission.