Serve this Dill Shrimp Salad recipe on top of Boston lettuce leaves and a lemon wedge. Dill Shrimp Salad is a Healthy Living recipe everyone will enjoy.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. dill weed
1 lb. cooked cleaned shrimp, chopped
1/2 cup chopped cucumbers
2 green onions, thinly sliced
4 large Boston lettuce leaves
1 lemon, cut into 4 wedges
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Let's Make It
Mix first 4 ingredients in medium bowl.
Add shrimp, cucumbers and onions; mix lightly.
Serve on lettuce leaves with lemon wedges.
Salad can be made ahead of time. Refrigerate up to 4 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.