Main-Dish Shrimp Salad
Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.
Ingredients
- 1 teaspoon white wine vinegar
- 1/2 teaspoon lemon juice
- 1/8 teaspoon dill weed
- 1/8 teaspoon Dijon mustard
- Dash garlic powder, salt and pepper
- 1 tablespoon canola oil
- 15 cooked small shrimp
- 1 cup torn romaine
- 1 plum tomato, sliced
- 2 tablespoons chopped celery
- 2 tablespoons finely shredded Monterey Jack cheese, optional
