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Juicy shrimp are tossed in a creamy, fresh herb dressing and piled high into toasted buns for these easy shrimp salad rolls.
Add the shrimp and cook for 2 minutes or until the shrimp are cooked through. Rinse the shrimp mixture with cold water and drain well in a colander. Discard the lemon, peppercorns and coriander seeds.
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Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.
1 lb cooked large shrimp, peeled and deveined; 1 papaya, peeled, seeded and diced; 1 cup whole kernel corn; 4 green onion, chopped (about 1/2 cup) 1 cup Pace® Picante Sauce; 1 tbsp lemon juice; mixed salad green
In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.
This delicious Thai shrimp salad is low-calorie, low-carb and full of flavor and nutrition. We have a recipe for a beautiful, healthy and very low-calorie and low-carb Thai shrimp and noodle salad.
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad