Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
Rarely do I come home with leftovers when I take this appetizing salad to family gathering and potlucks at work. It's hearty yet refreshing, and the edible "bowl" makes it fun to serve. Our two sons, 26 and 28, consider it a treat.
Southeast Washington is a prime growing area for asparagus, and this recipe is one of the best I've tried using this delicious vegetable. Because it has shrimp and ham, this salad is hearty enough to be served as a main dish.