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Shrimp Louis Salad
Salads | Poultry

Here's a great salad for those hot, humid summer days - or a tasty dish to serve for an elegant luncheon.
 

Dressing:
cup plain nonfat yogurt
cup chili sauce
1 Tablespoon freshly squeezed lemon juice

1 pound fresh small cooked shrimp (or frozen, thawed)

cup chopped green bell pepper
2/3 cup chopped sweet red bell pepper
cup chopped red onion
cup chopped fresh basil
salt to taste

Whisk together yogurt with chili sauce and lemon juice. Add shrimp and remaining ingredients to bowl, stirring all together to coat shrimp and peppers with dressing. Refrigerate until serving time.

Serve shrimp salad with fresh warm bread. Serves 4 for side dishes, 2 for main dish.

 


Dorothy & Jay Harris - Copyright 2004-2010
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dorothy@deharris.com