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Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Recipe from Markie Travis of Calif.
Ingredients
1 pound bay shrimp (tiny shrimp)
1 package cream cheese (8 oz., softened)
1/4 cup fresh dill (finely chopped)
1/4 cup onion (finely chopped)
1/4 cup mayonnaise
Salt and pepper (to taste)
Shredded iceberg lettuce
Toast points
Directions
In a medium-size bowl, combine (until smooth) softened cream cheese and mayonnaise.
Add bay shrimp, fresh dill, and chopped onion.
Gently toss until just combined.
Serve on shredded iceberg lettuce, garnish with a few toast points for spreading.
Serves six.
This recipe is also great for bay shrimp salad sandwiches, especially good on croissants with tomato and lettuce. Also delicious on pumpernickel rounds, for crowd-pleasing hors d'oeuvres.
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