Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it.
-Jacinta Ransom, South Haven, Michigan
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It’s brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.
"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years."
—Traci K Wynne, Denver, Pennsylvania
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint.
Annette Traverso - San Rafael, California
"I prepared a similar version of this seafood salad years ago for my daughter's graduation," notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. "Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe."
This salad is popular in our community, where seafood of all kinds is readily available. It’s great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs—with a mustard and mayonnaise dressing—make a nice combination.
"Here's a recipe that's sized right for two seafood lovers," Lillian Julow says of her easy entree salad. Served over a bed of greens, sauteed scallops and shrimp get plenty of flavor from garlic and a homemade vinaigrette.