Shrimp remoulade salad - butter busters ^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Kraft fatfree mayonnaise or Miracle Whip |
| ⅓ | cup | Creole mustard |
| 1½ | teaspoon | Ketchup |
| 2 | eaches | Tb skim milk |
| 1 | teaspoon | Tabasco |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Dill weed |
| 1 | each | Tb minced parsley |
| 1 | each | Tb capers, drained |
| 1 | each | Romaine lettuce leaves (enough to line six salad plates) |
| 6 | cups | Iceberg lettuce leaves |
| 1 | pounds | Cooked and selled shrimp |
| 3 | eaches | Tomatoes, cut in six wedges |
| 3 | eaches | Hard cooked egg whites, chopped |
Directions
Combine mayonnaise, mustard, ketchup, milk, Tabasco, white pepper and garlic powder. Fold in dill weed, parsley and capers. Adjust seasonings to taste. Store in refrigerator. until serving time. to assemble individual salads, line six plates with romaine leaves. Top each with a bed of iceberg lettuce. Divide shrimp among plates. Top shrimp with dressing and garnish each serving with wedges of tomatoes and chopped hard cooked egg whites Per serving: 145 cal., 1.7g fat (11%), 148mg chol., 1g fiber, 9g pro., 14g carb., 414mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95
Submitted By CAROLYN SHAW On 02-15-95