A simple yet elegant entree salad of mixed greens, shrimp, cucumber and grapes tossed in creamy, fresh dill dressing. The perfect salad to serve at a spring or summer luncheon, or simply for a light supper.

Dilled Shrimp & Grape Salad

Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper, ground

1/4 cup olive oil

2 tablespoons fresh dill, chopped

 

Salad:

6 cups baby lettuce mix, loosely packed

1 cucumber, seeded, sliced into 1/2 moons

1 cup seedless California green grapes, picked from stem and rinsed

8 ounces (about 1 1/4 cups) salad shrimp

1/4 cup sliced toasted almonds for garnish

1. In small bowl, whisk together dressing ingredients until smooth.
2. Place salad ingredients in bowl, and gently toss with dressing.
3. Serve, sprinkled with toasted almonds.

Makes 6 servings.

Recipe provided courtesy of California Table Grape Commission.