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

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