Umpqua Summer Salad
Courtesy of Idaho Potato Commission 6 Servings • 25 Min. Prep Time| Ingredients |
|---|
| 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 Idaho®-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 |
Directions:
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.
