Fiery Celebration Salad Perfect for the 4th of July


I like to keep purchased cooked shrimp in my freezer. They can easily be turned into a great meal with very little effort. Here I added them to a spicy sauce made with mayonnaise and horseradish. The addition of blueberries and diced red peppers makes this a perfect meal to celebrate the 4th of July or any summer evening.



1/2 cup light mayonnaise

3 tablespoons prepared horseradish

3/4 pound cooked shrimp

1 cup blueberries

1 cup red bell pepper, cut into 1/2 inch cubes

1 cup frozen corn kernels, thawed

3 green onions, chopped (about 1/2 cup)

Salt and freshly ground black pepper

Several iceberg lettuce leaves (about 2 cups)

1 large tomato, diced

1/2 cucumber, cubed (about 1 cup)

2 tablespoons low-fat salad dressing

2 thick slices whole grain country bread


Mix mayonnaise and horseradish together in a bowl. Stir in shrimp. Put aside. Combine blueberries, red pepper, corn and green onions and divide between two dinner plates. Add shrimp and sauce on top. Sprinkle with salt and pepper to taste. Divide the lettuce leaves between your plates and top the lettuce with the tomatoes and cucumbers and drizzle with the low fat dressing. Serve with sliced ​​country bread. Makes 2 servings.

(Recipe by Linda Gassenheimer.)

— Tribune News Service


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