Shrimp Salad with Fruit
(Serves 4)


  • 10 oz fresh or frozen shrimp
  • 6-1/2 oz mixed salad,
  • shredded 1 large eating apple (eg. delicious or Jonna Gold)
  • 14 oz fresh pineapple

Tarragon dressing:

  • 3/4 Cup light sour cream
  • Freshly chopped tarragon.
  • Salt and pepper.


Layer the salad starting with the lettuce, then the shrimp (thaw first of frozen - drain if fresh), sliced apple, pineapple cubes, grapes and parsley root or freshly chopped parsley, a little salt and pepper.

Top with the tarragon dressing. Serve.

Tip: Can be served as a shrimp cocktail in a glass as a starter.

Article by: www.eclecticcooking.com, The Eclectic Cooking Ezine. Portal to cooking and nutrition featuring freelance writers, doctors, and authors. Free weekly newsletter subscription: update@eclecticcooking.com

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