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Recipe: Layered Vegetable and Shrimp Salad (make ahead)

Salads - Assorted
LAYERED VEGETABLE AND SHRIMP SALAD

"The ever-popular layered vegetable salad has been served at many picnics and family gatherings. Our new version has shrimp added, making a great summer supper."

5 cups torn lettuce
1/4 cup chopped onion
FOR THE DRESSING:
1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1 tablespoon sugar
FOR THE SALAD:
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup frozen sweet peas (from 16-oz. pkg.), thawed, drained
8 oz. fresh or frozen cooked medium shrimp, thawed, drained*
3 oz. (3/4 cup) shredded Cheddar cheese (for topping)
2 slices bacon, crisply cooked, crumbled (for topping)

In 8-inch square (1 1/2-quart) baking dish or medium bowl, layer lettuce and onion.

In small bowl, combine mayonnaise, sour cream and sugar; blend well. Spoon half of the dressing mixture evenly over onion. Layer celery, bell pepper, peas and shrimp over mayonnaise mixture. Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon.

Cover; refrigerate at least 8 hours.

*If desired, one (8-oz.) pkg. imitation crab meat (surimi) can be substituted for the shrimp.

From: Recipelink.com
Source: Recipe booklet: Summer Recipes, Pillsbury Classic Cookbooks #161, July 1994
MsgID: 39741
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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