Shrimp Salad with Creamy Pepper Dressing Recipe

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Shrimp Salad with Creamy Pepper Dressing Recipe

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When a local restaurant was closing, a friend of mine obtained this recipe from the chef. It didn't take long for her to share this wonderful recipe with everyone she knew.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • DRESSING:
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon Worcestershire sauce
  • 6 drops hot pepper sauce
  • SALAD:
  • 6 cups torn salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons sweetened shredded coconut, toasted
  • Salad croutons

Directions

In a medium bowl, combine dressing ingredients. Cover and chill for at least 8 hours. Just before serving, combine salad ingredients in a large bowl. Serve with dressing. Store remaining dressing in the refrigerator. Yield: 6 servings (2-1/2 cups dressing).
Originally published as Shrimp Salad with Creamy Pepper Dressing in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p65

Nutritional Facts

1 cup: 458 calories, 39g fat (10g saturated fat), 90mg cholesterol, 361mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 10g protein.

  • DRESSING:
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon Worcestershire sauce
  • 6 drops hot pepper sauce
  • SALAD:
  • 6 cups torn salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons sweetened shredded coconut, toasted
  • Salad croutons
  1. In a medium bowl, combine dressing ingredients. Cover and chill for at least 8 hours. Just before serving, combine salad ingredients in a large bowl. Serve with dressing. Store remaining dressing in the refrigerator. Yield: 6 servings (2-1/2 cups dressing).
Originally published as Shrimp Salad with Creamy Pepper Dressing in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p65

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