SHRIMP BLT SALAD
FOR THE SALAD:
1/3 cup regular mayonnaise
1/3 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1 tablespoon lemon juice
1 pound peeled, fully cooked shrimp (or imitation crabmeat, cut into bite-size pieces)
1 pound tomatoes, chopped
6 slices bacon, cooked, crumbled
3 scallions, chopped
FOR THE CHEESE TOAST:
1 loaf (8 ounces) Italian bread
Nonstick cooking spray
2 tablespoons grated Parmesan
1/4 teaspoon ground black pepper
1 head Boston lettuce, separated into leaves (for serving)
TO MAKE THE SALAD:
Stir together both kinds of mayonnaise, mustard, Old Bay seasoning, hot-pepper sauce, salt and lemon juice in large bowl. Add shrimp, tomato, bacon and scallion; toss to mix. Cover; refrigerate.
TO MAKE THE CHEESE TOAST:
Heat broiler. Cut loaf diagonally into 12 slices. Place slices on baking sheet. Coat top side of slices with cooking spray. Sprinkle slices with half the Parmesan and black pepper.
Broil bread slices 4 inches from heat for 1 to 2 minutes, watching carefully, or until cheese is melted. Flip slices over. Repeat with spray, remaining Parmesan and pepper. Broil 1 minute.
TO SERVE:
Spread 6 leaves of lettuce on platter. Tear remainder; spread on top along with shrimp. Serve with the cheese toast.
Makes: 6 servings
From: Recipelink.com
Source: Recipe pamphlet (magazine tear-out): Family Circle Magazine, June 20, 2000
FOR THE SALAD:
1/3 cup regular mayonnaise
1/3 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1 tablespoon lemon juice
1 pound peeled, fully cooked shrimp (or imitation crabmeat, cut into bite-size pieces)
1 pound tomatoes, chopped
6 slices bacon, cooked, crumbled
3 scallions, chopped
FOR THE CHEESE TOAST:
1 loaf (8 ounces) Italian bread
Nonstick cooking spray
2 tablespoons grated Parmesan
1/4 teaspoon ground black pepper
1 head Boston lettuce, separated into leaves (for serving)
TO MAKE THE SALAD:
Stir together both kinds of mayonnaise, mustard, Old Bay seasoning, hot-pepper sauce, salt and lemon juice in large bowl. Add shrimp, tomato, bacon and scallion; toss to mix. Cover; refrigerate.
TO MAKE THE CHEESE TOAST:
Heat broiler. Cut loaf diagonally into 12 slices. Place slices on baking sheet. Coat top side of slices with cooking spray. Sprinkle slices with half the Parmesan and black pepper.
Broil bread slices 4 inches from heat for 1 to 2 minutes, watching carefully, or until cheese is melted. Flip slices over. Repeat with spray, remaining Parmesan and pepper. Broil 1 minute.
TO SERVE:
Spread 6 leaves of lettuce on platter. Tear remainder; spread on top along with shrimp. Serve with the cheese toast.
Makes: 6 servings
From: Recipelink.com
Source: Recipe pamphlet (magazine tear-out): Family Circle Magazine, June 20, 2000
MsgID: 3153056
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-14-10 Recipe Swap - Toss in the Salad...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-14-10 Recipe Swap - Toss in the Salad...
Board: Daily Recipe Swap at Recipelink.com
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