Shrimp salad is perfect dish to pack for Labor Day picnic

Layered shrimp salad is served with Parmesan crostini. Linda Gassenheimer/Tribune News Service

This is a no-cook, 15-minute, summer supper perfect for a Labor Day weekend picnic or any night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful salad.

To make this meal fast with a homemade touch, I doctor up a reduced-fat bottled vinaigrette with added chopped onion and tarragon. You can find fresh, chopped or diced onion in the produce section of the market.

For a quick side dish, sprinkle slices of whole grain baguette with grated Parmesan cheese to make crisp crostini.


n Any type of bread can be used for the crostini.

n Any type of salad greens can be used.

n Using a glass bowl makes salad a visual treat.


3 tablespoons reduced-fat oil and vinegar dressing

1 tablespoon diced or chopped onion

1 teaspoon dried tarragon

3/4 pound cooked, medium-size peeled shrimp

Salt and freshly ground black pepper

½ bag washed, ready-to-eat mixed baby greens (about 2 ½ cups)

½ medium cucumber, peeled and sliced (about 2 cups)

2 cups corn kernels fresh or frozen

1 medium tomato, sliced (about 1 cup)

Mix reduced-fat dressing, onion and tarragon together and set aside.

Place shrimp in a small bowl and toss with 1 tablespoon dressing. Sprinkle with salt and pepper to taste. Arrange salad greens in the bottom of a salad bowl. Place a layer of cucumbers on top. If using fresh corn on the cob, cut the kernels off and sprinkle corn over cucumber slices or add defrosted corn. Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over the salad. Arrange the sliced tomatoes around the edge of the bowl. Sprinkle the tomatoes with salt and pepper to taste.

Yield 2 servings.


Olive oil spray

½ whole grain French baguette, sliced on the diagonal into 6 rounds

4 tablespoons grated fresh Parmesan cheese

Preheat broiler or toaster oven. Spray olive oil over bread rounds. Sprinkle Parmesan cheese on top. Place in broiler about six inches from heat for 1 to 2 minutes or until cheese starts to melt.

Yield 2 servings.

Tribune Wire

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