Umpqua Summer Salad
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 25 Min.
Cook Time: n/a
Prep Time: 25 Min.
Cook Time: n/a
What you need:
* 1 lb. bay shrimp, cooked and peeled
* 7 stalks celery, diced
* 4 apples, cored and diced
* 1 bell pepper, seeded and diced
* 3 c. cooked IdahoŽ-grown red potatoes, diced
* 1/2 c. raisins, soaked in very hot water for 20 min. and drained
* 2 c. mayonnaise
* juice of 1 lemon
* salt and pepper, to taste
* 1 Tbsp. fresh dill (or 2 Tbsp. dried)
* 10-12 large clean lettuce leaves for a bed
* garnish with hard-cooked egg slices
* 7 stalks celery, diced
* 4 apples, cored and diced
* 1 bell pepper, seeded and diced
* 3 c. cooked IdahoŽ-grown red potatoes, diced
* 1/2 c. raisins, soaked in very hot water for 20 min. and drained
* 2 c. mayonnaise
* juice of 1 lemon
* salt and pepper, to taste
* 1 Tbsp. fresh dill (or 2 Tbsp. dried)
* 10-12 large clean lettuce leaves for a bed
* garnish with hard-cooked egg slices
What to do:
1. Toss together the shrimp, celery, apples, bell pepper, potato and raisins. 2. Mix the mayonnaise with the lemon juice and dill.
3. Combine the dressing with the shrimp mixture, mixing thoroughly. Salt and pepper to taste.
4. Serve on a bed of lettuce garnished with hard boiled egg slices.
* Recipe courtesy of Idaho Potato Commission.
3. Combine the dressing with the shrimp mixture, mixing thoroughly. Salt and pepper to taste.
4. Serve on a bed of lettuce garnished with hard boiled egg slices.
* Recipe courtesy of Idaho Potato Commission.