Recipe: Servings: 8

SERVINGS: 8

Caribbean Fiesta Salad

FOR THE SALAD:
1 lb. small shrimp, cooked and cleaned
1 (6 oz.) can crab meat, drained and flaked
3 cups shredded romaine lettuce
2 cups chopped fresh spinach
1 cup chopped fresh arugula
1 cup cherry tomatoes, sliced
1/2 cup sliced yellow bell pepper
1/2 cup sliced red bell pepper
6 to 8 fresh mushrooms, thinly sliced
FOR THE DRESSING:
1 (12 oz.) jar peppercorn salad dressing
1/2 cup sour cream
1 tbsp. chopped parsley
1 tbsp. lemon juice
1 dash hot sauce

In a large bowl, combine all salad ingredients together well. Set aside.

In small bowl, whisk dressing ingredients together until smooth. Pour over salad. Toss to coat evenly. Serve immediately.

Servings: 6-8
Adapted from Source: The Association for Dressing and Sauces