Shrimp Summer Salad

Three types of leafy greens--spinach, iceberg and romaine--are used in this salad. The greens are combined with cheddar cheese, black olives, cucumber and shrimp, and garnished with cherry tomatoes.

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Ingredients:

• 1 lb. fresh Shrimp, peeled, deveined, cooked and chilled
• 1 bunch fresh Spinach, stems trimmed
• 1/2 head iceberg lettuce, chopped
• 1/2 head Romaine Lettuce, chopped
• 1/2 cup shredded Cheddar Cheese
• 1/4 cup sliced Black Olives
• 1 Cucumber, half cut into cubes, and half thinly sliced
• 8 Cherry Tomatoes
• Desired dressing

Method

Place Spinach on bottom of serving plate or shallow bowl; set aside. Put the Romaine and Iceberg lettuce into a large bowl. Add the cheese, olives, cubed cucumbers, and half of the shrimp; toss lightly to mix. Spoon on top of spinach leaves. Place the Cherry Tomatoes, sliced cucumbers, and the remaining Shrimp around the edge of the plate in a decorative manor. Serve cold with your favorite salad dressing.

Notes: This is an excellent salad that is actually a meal all by itself. You can use cooked chicken, ham, or turkey instead of shrimp. It is also great as a center salad for oysters on the half-shell.

Number of servings: 3-4

Submitted By: Mystyk357
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