Summer Cauliflower Shrimp Salad
Beautiful pale colors make this a great choice for a lunch after softball practice. Serve it on top of a bed of Andy Boy Romaine Hearts and accent with slices of foccacia.
1 head Andy Boy cauliflower, cut in small florets
1 lb shrimp-cooked, peeled, de-veined and chilled
1 C chopped green onions
3 hard-boiled eggs
1 C mayonnaise
3/4 C creamy Italian-style salad dressing
3/4 C sliced black olives
1 T minced pimento
- Chop the hard-boiled eggs.
- Mix mayonnaise and salad dressing together in a small bowl.
- In a large bowl, mix Andy Boy cauliflower, shrimp, green onions, chopped eggs, olives and pimentos. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.