|2 larges||Boiling potatoes, peeled and cut into 1/4" dice|
|1 cup||Diced carrots (1/4")|
|1 tablespoon||Fresh lemon juice|
|2 larges||Heads of Bibb lettuce, washed, leaves whole|
|2 mediums||Cooked beets, cut into 1/4" dice|
|1 large||Half-sour dill pickle, cut into 1/4" dice|
|3||Hard-cooked eggs, coarsely chopped (opt)|
|1 pounds||Shrimp, peeled and deveined (opt)|
|Salt to taste|
|Pepper to taste|
|2 tablespoons||Chopped dill or parsley|
|Blue Cheese Dressing|
The major work for this salad is cutting up the vegetables. Try to make all the same size. When you clean your shrimp, leave the tails on, so they can be picked up easily.
1. Place potatoes in a pot with water to cover and bring to a boil.
Cook until tender, 5-7 minutes. Drain and set aside.
2. Place carrots in a pot with water to cover and bring to a boil.
Cook until tender, about 2 minutes. Drain and set aside.
3. Peel, seed and cut avocado into ¼" dice. Toss in the lemon juice and set aside.
4. To prepare salad, cover bottom of a large platter or shallow bowl with lettuce leaves. Arrange potatoes, carrots, avocado, beets and pickle - plus eggs and shrimp, if desired - decoratively on top in rows, wedges or circles. Sprinkle with salt, pepper and chopped dill.
Serve dressing in a bowl alongside.
Per serving (without eggs and shrimp): 225 calories, 16 grams fat, 90 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95
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