Shrimp Summer Salad

Three types of leafy greens--spinach, iceberg and romaine--are used in this salad. The greens are combined with cheddar cheese, black olives, cucumber and shrimp, and garnished with cherry tomatoes.

Ingredients:

1 lb. fresh Shrimp, peeled, deveined, cooked and chilled

1 bunch fresh Spinach, stems trimmed

1/2 head iceberg lettuce, chopped

1/2 head Romaine Lettuce, chopped

1/2 cup shredded Cheddar Cheese

1/4 cup sliced Black Olives

1 Cucumber, half cut into cubes, and half thinly sliced

8 Cherry Tomatoes

Desired dressing

Directions:

Place Spinach on bottom of serving plate or shallow bowl; set aside. Put the Romaine and Iceberg lettuce into a large bowl. Add the cheese, olives, cubed cucumbers, and half of the shrimp; toss lightly to mix. Spoon on top of spinach leaves. Place the Cherry Tomatoes, sliced cucumbers, and the remaining Shrimp around the edge of the plate in a decorative manor. Serve cold with your favorite salad dressing.

Notes:

This is an excellent salad that is actually a meal all by itself. You can use cooked chicken, ham, or turkey instead of shrimp. It is also great as a center salad for oysters on the half-shell.

Number of servings: 3-4

Submitted By: Mystyk357