|
Enjoy this recipe from All-Time-Favorite Recipes from Florida Cooks.
Submitted by: Amy Bleich from Jacksonville, FL
1 head lettuce, torn
9-oz. pkg. baby spinach
3 c. coleslaw mix
8-oz. can sliced water chestnuts, drained
1/4 to 1/2 c. golden raisins
1/4 to 1/2 c. sweetened dried cranberries
1/2 red pepper, very thinly sliced
2-lb. pkg. frozen cooked shrimp, thawed
1 carrot, peeled
1/2 c. chow mein noodles
Optional: chopped fresh dill
Garnish: sweet-and-sour salad dressing
In a large serving bowl, arrange half each of lettuce, spinach and coleslaw mix. Top with half each of water chestnuts, raisins and cranberries. Layer with remaining lettuce, spinach and coleslaw mix. Arrange red peppers around the edge of the salad. Arrange shrimp inside the pepper ring. Using a vegetable peeler, make carrot curls; arrange in center of bowl. Sprinkle with remaining water chestnuts, raisins and cranberries. Just before serving, top with chow mein noodles. If desired, sprinkle dill over the shrimp. Serve with salad dressing. Serves 6. | |
|
|
In a large serving bowl, arrange half each of lettuce, spinach and coleslaw mix. Top with half each of water chestnuts, raisins and cranberries. Layer with remaining lettuce, spinach and coleslaw mix. Arrange red peppers around the edge of the salad. Arrange shrimp inside the pepper ring. Using a vegetable peeler, make carrot curls; arrange in center of bowl. Sprinkle with remaining water chestnuts, raisins and cranberries. Just before serving, top with chow mein noodles. If desired, sprinkle dill over the shrimp. Serve with salad dressing. Serves 6. |
|
|