Asparagus shrimp salad

Yield: 1 servings

Measure Ingredient
1 pounds Shrimp shelled and cleaned
1½ pounds Cleaned asparagus
1 \N Thin lemon slice
¼ cup Sliced green onion
2 tablespoons Minced parsley
1 medium Diced tomato
\N \N Lettuce leaves
1 ounce Grated Monterey jack cheese
½ cup Salad oil
4 tablespoons Vinegar
¼ teaspoon Salt
\N \N Dash cayenne
⅛ teaspoon Pepper
1 tablespoon Parsley
1 tablespoon Basil
1 tablespoon Oregano
1 tablespoon Chervil


Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl.

Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

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