Shrimp Rémoulade Salad the Editors of Publications International, Ltd.
Makes 4 servings
|12||ounces cooked shrimp, peeled and deveined|
|2||cups shredded red cabbage|
|2||stalks celery, finely sliced|
|1/2||cup sliced green onions|
|2||tablespoons prepared horseradish|
|1-1/2||tablespoons white wine vinegar|
|1||tablespoon Dijon mustard|
|1||tablespoon olive oil|
|2||cloves garlic, minced|
|1||package (10 ounces) frozen mustard greens or frozen spinach|
- In a medium bowl, stir together all ingredients except mustard greens. Cover bowl and refrigerate at least 15 minutes or up to 2 days.
- Cook mustard greens according to package directions. Cool, drain, and squeeze excess water from greens. Place greens on a serving platter or bowl, spoon shrimp salad on top and serve.
|Serving Size:||1-1/2 cup|
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||25 %|
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